Symposia Medicus faculty member, Dr. Roxanne B. Sukol, shares her vegetarian recipe that brings back memories of a summer trip.
by Roxanne B. Sukol, MD, MS
This recipe was inspired by a meal I enjoyed while traveling home from a family vacation. We were en route from Florida heading to the Great Lakes. After a couple hundred miles driven with a car full of children, we needed to take a break.
Somewhere between Tennessee and West Virginia, we stopped in a sleepy college town that was clearly in the midst of its summer lull. It was almost sundown when we drove in and the streets were nearly empty.
The town may have been lethargic, but something very exciting was happening in that restaurant.
For the salad…
• 14 oz. extra firm tofu, drained and cubed
• 1 Tbsp. sesame oil
• 1 large English cucumber, sliced thinly
• 1 tsp. Kosher salt
• 3 large carrots, shaved into ribbons
• 3 green onions, chopped
• ½ cup cilantro leaves and stems, loosely packed
• ½ bell pepper, sliced in thin strips
• ¼ – ½ red or green chili pepper, seeded and sliced into thin strips
• ⅓ cup crushed peanuts
For the dressing…
• 1 inch ginger, peeled
• 2 small cloves garlic, peeled
• 2 Tbsp. toasted sesame oil
• 2 Tbsp. seasoned rice wine vinegar
• 1 Tbsp. tamari or soy sauce
• 1 tsp. maple syrup
• 1-2 tsp. water
• ¼ tsp. red pepper flakes
Heat 1 Tbsp. sesame oil in non-stick frying pan over medium heat. Brown tofu cubes for about 10 minutes, shaking pan and turning occasionally. Set aside.
Place cucumbers in colander and sprinkle with 1 tsp. kosher salt. Set colander in sink to drain for 10 minutes. Rinse cucumbers, pat dry, and set aside.
Combine dressing ingredients in food processor or high-speed blender until smooth.
Add all the veggies and tofu to a large bowl. Toss with dressing until well coated, sprinkle generously with nuts and cilantro, and serve immediately.
Dr. Sukol is Vice Chair of Executive Health at the Cleveland Clinic in Cleveland, Ohio. For more recipes, check out Dr. Sukol’s website: www.yourhealthisonyourplate.com