Locally made Orchid tofu is marinated in Thai spices, grilled, and served over baby kale, snow peas, shredded carrots, and mung bean sprouts for tons of crunch.
On the side: a ginger vinaigrette to toss the vegetable with and a coconut peanut sauce to drizzle over the whole dish, plus a few candied peanuts to add even more crunch.
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.