Manchurian Tofu Wok
Serving Size 1 PLATE
| Amount per serving | |
|---|---|
| Calories | 492 |
| Calories from Fat | 168 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 18.6g | 49 | Tot. Carb. 64.3g | |
| Sat. Fat 1.9g | 10% | Dietary Fiber 3.8g | 13 |
| Trans Fat 0g | Sugars 6.3g | 5 | |
| Cholesterol 0mg | Protein 16.9g | ||
| Sodium 529.2mg | 23 | ||
Ingredients
Manchurian Tofu (Crispy Tofu (Tofu (Water, Soybeans, Calcium sulfate.), Canola Fryer Shortening (Canola Oil with Dimethylpolysiloxane.), Corn Starch), Manchurian Sauce (Ketchup (Tomato Concentrate from Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring.), Red Onion (Red onion), SOY SAUCE GF GALLON (Water, Salt, High Fructose Corn Syrup, Corn Syrup, Hydrolyzed Soy Protein (soy), Caramel Color and Potassium Sorbate), Fair Trade Light Brown Sugar (Organic and Non-GMO, Gluten Free, Vegan and Kosher.), Green Bell Pepper, White Vinegar (White Distilled Vinegar (diluted with water to 10% acidity)), Chili Paste (Chili, Salt, Distilled Vinegar, Potassium Sorbate and Sodium Bisulfite, and Xanthan Gum ), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Serrano Peppers, Garlic, Minced Ginger, Black Pepper), Sliced Green Onion (FP ONION GREEN SLICED), Sesame Seeds Mix (Toasted Sesame Seeds, Black Sesame Seeds)), Jasmine Rice (Jasmine Rice (Long Grain Rice)), Wok Vegetable Base (Cabbage, Broccoli, Carrots, Bok Choy, Snow Peas, Pure Sesame Seed Oil, Salt, Black Pepper)
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.