Teriyaki Tofu

Nutrition Facts

Serving Size 6 OZ

Calories 180

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 9.9g

15%

Sat. Fat 0.8g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 387.8mg

17%

Amount/Serving

%DV*

Tot. Carb. 13.6g

Dietary Fiber 2.5g

Sugars 5.7g

Includes 0g Added Sugars

Protein 10.4g

Vitamin D - 0mcg - 0%

Calcium - 201.2mg - 20%

Iron - 1.6mg - 20%

Potassium - 154.2mg - 3%

INGREDIENTS: EXTRA FIRM TOFU (water, non-gmo soybeans, calcium sulfate (a natural firming agent).), FRESH GREEN ONION, PINEAPPLE CHUNKS (pineapple, pineapple juice, pineapple juice concentrate and citric acid.), FRESH RED PEPPER, FRESH ONIONS, TERIYAKI GLAZE (soy sauce (water, soybeans, wheat, salt), sugar, water, modified corn starch, onion juice, rice vinegar, natural flavor, garlic powder, malic acid, spice, sodium benzoate: less than 1/10 of 1% as a preservative, disodium inosinate, disodium guanylate), Teriyaki Marinade (GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SUGAR (sugar), SHERRY COOKING WINE (sherry wine, salt, potassium metabisulfite (to protect color). contains: sulfites ), DARK MUSHROOM SOY SAUCE (water, soybeans, sugar, salt, wheat flour, extract of mushroom. contains: soy, wheat, sulfites )), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GARLIC PEELED, GINGER ROOT, SESAME SEEDS (whole sesame seeds), RED PEPPER (crushed red pepper), CANOLA SUNFLOWER FRYER OIL (high oleic canola oil with tbhq and citric acid added to protect flavor and dimethylpolysiloxane added to reduce foaming)

ALLERGENS: Wheat, Soybeans, Gluten, Sesame

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.