Die-hard gluten-free foodies know the frustration that comes when dining at Asian restaurants. The menus look so innocently gluten-free – until the words “soy sauce” appear. Soy sauce is the main gluten culprit in many Asian dishes because it is traditionally brewed with wheat. While soy sauce may not affect those with mild gluten intolerance or allergies, those of us with celiac disease must stay clear of it. That narrows down hundreds of dishes at Asian restaurants to a precious few that can be prepared gluten-free.
Thankfully, gluten-free soy sauce alternatives to use at home are relatively easy to find these days. Most groceries now carry soy sauce and tamari brewed without wheat. Instead of taking your chances on a restricted takeout menu, try your hand at this dish. It’s a healthy, high protein, gluten-free take on Asian-inspired food that includes local, wholesome ingredients – definitely not your typical No. 22.
Asian Mung Bean Noodles with Sunflower Seed Sauce and Roasted Tofu 4 servings
¼ cup sunflower seed butter
¼ cup tahini
1/3 cup rice vinegar
3 Tbsp. plus 2 tsp. gluten-free tamari, divided
3 Tbsp. agave nectar
4 Tbsp. toasted sesame oil, divided
2 Tbsp. red wine vinegar
1 tsp. miso paste
3 cloves garlic
1 Tbsp. chopped ginger
½ tsp. red pepper flakes
½ tsp. smoked paprika
1 lb. firm tofu
Kosher salt and freshly ground black pepper to taste
1 pint snow peas, trimmed
10 to 12 asparagus spears, cut into 1-inch pieces
Mung bean fettuccine noodles*
Chopped mint for garnish
• Blend the sunflower seed butter, tahini, rice vinegar, 3 tablespoons tamari, agave nectar, 2 tablespoons sesame oil, red wine vinegar, miso paste, garlic, ginger, red pepper flakes, smoked paprika and 3 tablespoons hot water until smooth. Refrigerate at least 1 hour.
• Meanwhile, spread a clean kitchen towel on a plate and place the tofu on top. Place another clean towel over the tofu and stack a heavy plate on top. Allow the water to drain from the tofu for at least 1 hour.
• Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
• Dice the pressed tofu into 1-inch pieces. Toss in a bowl with 1 tablespoon sesame oil, the remaining 2 teaspoons tamari and salt and pepper to taste. Spread the tofu in a single layer on the baking sheet.
• Roast for 15 minutes, flip the tofu, and roast another 10 minutes, until browned on both sides. Set aside.
• Meanwhile, add the remaining 1 tablespoon sesame oil to a skillet over medium-high heat. When the oil is hot, add the snow peas and asparagus pieces and saute until light brown, about 8 minutes. Season with salt and pepper to taste. Set aside.
• Prepare the mung bean fettuccine according to package directions. Place the cooked beans in a large mixing bowl and toss with the sunflower seed butter sauce. Add the vegetables and toss.
• Divide the noodle mixture between 4 plates. Top each with roasted tofu and chopped mint.
*Explore Asian Gluten-Free Organic Mung Bean Fettuccine noodles can be found at Local Harvest Grocery.
This article appears in June 2014.