Gu Gone Garlic Sesame Tofu & Spinach

Gu syndrome is a Chinese medical diagnosis used to describe chronic inflammatory conditions or super-infections involving lots of different pathogens including parasites, fungi, viruses and spirochetes. Pathogens feed off of sugar, so it is essential to remove all forms of sugar out of the diet, while adding in anti-parasitic foods which make it unfavorable for these critters to thrive.

This recipe was designed to include the anti-parasitic super foods - garlic, ginger, tofu, vinegar and spinach - into one easy and tasty meal. Finish this delicious meal off by sipping on anti-parasitic pomegranate green tea for an added benefit.


Ingredients:

  • 1 (14 oz.) package of organic extra firm tofu

  • ½ TBSP avocado oil

  • 2 large cloves garlic, minced

  • 1 TBSP fresh ginger, minced

  • 2 stalks green onions, chopped

  • 5 oz. bag of organic baby spinach

  • ½ cup cooked quinoa

  • 1 TBSP rice vinegar (no sugar added)

  • 1 ½ TBSP low-sodium gluten-free soy sauce, divided

  • 1/8 tsp crushed red pepper

  • 1 TBSP sesame seeds

  • 1 tsp sesame oil

Directions:

  • Add sesame seeds in a small saute pan and heat over medium-high heat for 5 minutes until toasted, stirring occassionally. Set aside.

  • In a small bowl, mix togther the garlic, ginger, 1 TBSP soy sauce, 1 TBSP rice vinegar, crushed red pepper and ¾ of the chopped green onion.

  • Drain water from tofu and wrap in in a few papertowels. Gently squeeze and press out the excess water. Cut tofu into ¾ inch squares.

  • Heat a wok or large saute pan over medium high heat and add avocado oil. Once hot, add the tofu and drizzle ½ TBSP of soy sauce over top. Saute for 10 minutes, stirring every minute or so, until the tofu is lightly browned on all sides.

  • Add the sauce ingredients from the small bowl and continue cooking, stirring for 1 minute. Add in spinach and quinoa, stirring until all the spinach is wilted. Add in toasted sesame seeds, a drizzle of sesame oil, and an additional dash of soy sauce. Top with the remaining green onions. Divide into bowls and serve.

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