Asian Rice Tofu Bowl

Nutrition Facts

Serving Size 1 EACH
Calories 486
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 10.6g
16%
Sat. Fat 1g
- - -%
Trans Fat 0g
Cholesterol 0.1mg
- - -%
Sodium 3021.2mg
131%
Tot. Carb. 78.9g
24%
Dietary Fiber 3.5g
10%
Sugars 24.3g
   Includes 0g Added Sugars
0%
Protein 13.2g
Vitamin D - 0.1mcg - 0%
Calcium - 117.6mg - 12%
Iron - 1.7mg - 21%
Potassium - 232.7mg - 5%
INGREDIENTS: Sushi Rice (NISHIKI RICE (milled rice), WATER, Sushi Vinegar (RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda))), EXTRA FIRM TOFU (water, non-gmo soybeans, calcium sulfate (a natural firming agent).), EDAMAME BEANS (edamame (shelled soybeans) contains: soy), PICKLED RADISH (radish, water, high fructose corn syrup, salt, fermented seasoning (alcohol, salt, rice), monosodium glutamate, potassium sorbate (preservative), sodium ascorbate (preservative), vinegar, malic acid, lactic acid, aspartame, acesulfame potassium, fd&c yellow #5 (tartrazine), rice bran contains phenylalanine), Eel Sauce (MIRIN (glucose syrup, water, alcohol, rice, corn syrup, salt), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), RICE WINE SAKE (rice, water and culture), WATER, CORNSTARCH (corn starch)), Eel Sauce (MIRIN (glucose syrup, water, alcohol, rice, corn syrup, salt), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), RICE WINE SAKE (rice, water and culture), WATER, CORNSTARCH (corn starch)), SESAME OIL (100% pure sesame oil.), SESAME SEEDS (whole sesame seeds), SESAME SEEDS (sesame seeds)
ALLERGENS: Fish, 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.