Try This Tasty Gluten-free Asian Dish

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, Jalapeno 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, chile, lime juice, tamari, honey and chili flakes in a food processor and puree. 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. Place the toasted tofu in the bowl and set aside for at least 30 minutes before using it.