Gordy's Sichuan Cafe

Wok-grilled pressed tofu, leeks, bell peppers, and cabbage sautéed in spicy sweet bean sauce.

Fresh broccoli crowns and carrots stir-fried with piquant, silken preserved tofu sauce.

Your choice of chicken, tofu, or smoked pork over steamed noodles, cucumber, carrots, and bok choy. Topped with a chilled, spicy sesame dressing.

Electric purple eggplant and squash in a fragrant and hot garlic style.

Squash, mushrooms, and bamboo braised with yu dofu.

Toasted cabbage and onions, with carrots, noodles, and baby bok choy. Finished with oyster sauce.

Broccoli crowns, bamboo shoots, and forest mushrooms in a soy-rice wine sauce.

With broccoli crowns, bamboo, bell peppers, baby corn, carrot stars, onion, and roasted cashews glazed in master sauce. Option to choose cashew prawns or scallops.

Jasmine stir-fried rice with fresh squash, onion, carrots, bamboo, peas, and egg.

Braised tofu with bell pepper, squash, carrots, and potatoes in a fiery Thai-style presentation.

Bok choy, cabbage, carrots, and spring onions. Stir-fried with hot bean sauce and garlic with steamed soft noodles.

Green beans stir-fried with peanuts in a garlic, smoky Chinese barbecue sauce.

Lightly roasted broccoli crowns, potatoes, peppers, squash, carrots, and onion. Served with a side of furu sauce.

Steamed, fragrant white rice.

A rotating selection of primarily vegan cold nibbles.

Carrots, cucumber, chicken, or pressed tofu. Topped with chilled sesame dressing.