Want to make a great gluten-free Asian meal? Chef Nancy Waldeck with Cancer Wellness at Piedmont shared this recipe for sautee spinach, cucumber salad and dry tofu.
Sautéed Spinach with Sesame Dressing
- 1 Bag Spinach
- 1 TB Canola Oil
- 1 Cup Grated Carrot
- Sesame Dressing*
- Sesame Seeds
Step One:
Heat the oil in a large sauté pan and cook and stir the spinach until wilted. Remove from the heat and toss with dressing until coated. Garnish with sesame seeds.
Sesame Dressing*
- 1 TB Honey
- 1 TB Sake
- ½ TB Tamari
- 1 Tsp Sesame Paste (Tahini)
- 2 – 4 TB Canola Oil
Step One:
Whisk the honey, sake, tamari and tahini together. Add in the oil a TB at a time – to taste.
Cucumber Salad
- 2 Cucumbers, Sliced Thinly on a Mandolin
- ½ Cup Chopped Cilantro
- 1 Clove Garlic
- 1 Serrano, Jalapeño or Thai Chili, Ribbed and Seeded
- 2 TB Lime Juice
- 1 TB Tamari
- 1 Tsp Honey
- ½ Tsp Chili Flakes
- ½ Coarsely Chopped Roasted Cashews
Step One:
Toss the cucumbers and cilantro together in a colander and let sit while you make the dressing.
Step Two:
Place the garlic, chili, lime juice, tamari, honey and chili flakes in a food processor and purée. Spoon the mixture over the cucumber and toss to incorporate. Sprinkle with cashews and serve.
Dry Fry Tofu
- 16 Oz Extra-firm Tofu
- ½ Cup Braggs or Tamari
- 1 TB Rice Vinegar
- ½ Cup Minced Onion
- 3 Cloves Garlic, Grated
- ½ Cup Sake
Step One:
Cut your tofu in triangles or strips. Put a clean kitchen towel on the top of a cutting board, place your tofu on it and place another towel on top. Put a skillet on top of the towel and set aside for an hour.
Step Two:
In a nonstick skillet, dry fry the tofu until golden on both sides, pressing the top to release any other water.
Step Three:
In a large bowl, whisk together the Braggs, vinegar, onion, garlic and sake. Add the toasted tofu and set aside for at least 30 minutes before using it.
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