Acebichado Tofu Bowl
This plant-forward bowl starts with tri-color quinoa tossed in a citrusy vegan ponzu, then layered with fried tofu, sweet corn, shredded carrots, edamame, and cherry tomatoes. It’s finished with a drizzle of acebichado—a creamy, Peruvian-inspired sauce that channels the bright, punchy flavors of ceviche with lime, garlic, and a touch of chili.
Nutritional facts
Protein
28g
Carbs
60g
Calories
530kcal
Fat
19g
Ingredients
Tofu, Tri-color Quinoa, Tofu, Cherry Tomato, Canned Corn, Carrots, Light Soy Sauce, Edamame, Vegan Mayonnaise, Lime Juice, Rice Wine, Yuzu Juice, Canola Oil, Red Onion, Celery, Seasoned Rice Wine Vinegar, Garlic, Jalapeno Peppers, Kosher Salt, Black Sesame Seeds, Cilantro, Togarashi, Ginger, Shiitake Mushroom, Kombu
Contains cereals containing gluten, wheat, soybeans, celery, sesame seeds.
Reviews
4.0
Based on 63 reviews
Ngl, worst order ever.
Quan · 02/21/26
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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