By the Pint
Spice up lunchtime with our Szechuan-influenced tofu and raw vegetable salad. We start with traditional Chinese-style five-spiced tofu and add crisp bean sprouts, shaved celery, sweet carrots and bright cilantro leaves. We dress it all in a fiery chili and Szechuan peppercorn sauce, add sesame oil and use sweet agave nectar instead of sugar. Portable and effortless, grab one (or pair with a super salad companion) for an easy lunch or afternoon snack.
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