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Grilled Tofu & Barley Sunshine Bowl

by Andrew Corrigan

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Contains Soy

Vegan Without Honey

Tree Nut Free

Peanut Free

Indulge in a vibrant symphony of flavors with our exquisite bowl of vegetarian goodness. It features a base of nutty, tender barley, plus marinated cherry tomatoes and zesty, spicy marinated cucumbers. Elevating this culinary masterpiece is Hungry House's signature backyard BBQ-spiced grilled tofu, perfectly infused with smoky, savory goodness. Drizzle on basil-mint vinaigrette to add a burst of herbaceous freshness to every bite—this dish just tastes like sunshine.

Nutritional facts

Protein

18g

Carbs

69g

Calories

720kcal

Fat

41g

Ingredients

Barley, Rice Vinegar, Sesame Oil, Cherry Tomato, Canola and Olive Oil Blend, Chipotle Powder, Extra Virgin Olive Oil, Mint, Gochugaru, Black Pepper, Garlic, Granulated Onion, Agave Syrup, Sweet Paprika, Sugar, Kosher Salt, Shallot, Tofu, Gluten Free Tamari, Light Brown Sugar, Granulated Garlic, Lemon Juice, Crushed Red Pepper, Basil, Avocado, Cucumber

Contains cereals containing gluten, soybeans, sesame seeds.

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 726 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

This is most frequently ordered meal, perfect work lunch with good shelf life.

Ginger · 08/30/25

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About Andrew Corrigan

Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop. Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere. But once a cook, always a cook. Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking. You’ll find this menu to be healthy, wholesome and delicious.

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