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Almond Butter Sauce

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Do you like peanut sauce? Well then you’ll LOVE this almond butter sauce! There is a secret ingredient that makes this sauce extraordinary… Check it out to learn what it is. This is the perfect compliment to all of Tif’s Asian recipes.

Cook time: 5 minutes
Serves 4 to 6

¼ cup wheat free tamari
¼ cup agave nectar (you may wish to use more if you like it sweeter)
½ cup almond butter
2 tablespoons coconut cream
¼ teaspoon ground coriander
¼ teaspoon optional chili flakes

Put all of the ingredients into a small saucepan; heat the pan to medium low and stir until all of the ingredients are mixed well and creamy. Remove the pan from the heat and pour the contents into individual sauce dishes or ramekins.

Serve with Garden Fresh Spring Rolls or the Veggie Nori Rolls

**Agave nectar can be found in most stores, especially health food stores. This sweetener is well worth having on hand. Unlike refined sugars, agave nectar is actually a healing food. It has a lower glycemic index and glycemic load than refined sugars so it delivers the sweetness without the spiking your blood sugar levels. And to top it off, agave nectar has been found as an effective remedy against unwanted intestinal bacteria.

Garden Fresh Spring Rolls

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These rolls are nothing short of Spring in your mouth! In this Garden Fresh Spring Roll video you will learn the tricks to making a successful and tasteful spring roll. These Vietnamese style rolls are gluten free and fun to make! They pair fabulously with any of the Asian sauces found on this site or for purchase.

Preparation time: 10 to 15 minutes
Cook time: 0 to 10 minutes depending on the noodles you choose
Serves 4 to 6

• Dry weight: 3-4 ounce thin, rice or mung bean noodles, cook as directed
• 1 tablespoon wheat free Tamari
• ½ teaspoon toasted sesame oil
• ½ to ¾ cup of 3 to 4 different veggies sliced julienne style. I like bell pepper, carrots, diakon radish, mung bean sprouts, and mushrooms
• 1 small bunch of fresh basil and or 1 small bunch of cilantro
• Optional thin slices of Sesame Ginger Tofu, or cooked shrimp
• Rice paper wraps (usually made with tapioca)
• Large bowl or pot with hot water

1. Warm a large pot of water to just under a boil.
2. Mix cooked rice or mung bean noodles with tamari and sesame oil in a medium
bowl. Set aside.
3. Set up an area with a clean surface and place the sliced veggies and noodles nearby.
4. Dip the rice paper in hot water, and rotate it through so that the entire wrap becomes soft.
5. Lay the soft rice paper down onto the surface and put the veggies and noodles in the upper 1/3rd of the wrapper (the part closest to you). I like to start with laying down a few sprigs of cilantro or fresh basil leaves, then layer the rest on top. Leave about one inch of open space on either side.
6. Roll the wrap away from yourself, tucking it in at the top and on the sides as you go. Just like rolling a burrito! The rice paper should stick together just fine.
7. Now they are ready to eat. Choose your favorite dipping sauce and enjoy!

Sesame Ginger Tofu

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Many Asian dishes call for tofu, and in this video you’ll learn the tricks on how to prepare and cook tofu to create a flavorful and nutritious meal. You’ll also learn about the different types of tofu, and how to best store it.

Preparation time: 10 minutes (20 min to 8 hours to marinade)
Cook time: 10 minutes | Serves 4

• 1-10 to 12 ounce package of organic, no-GMO, extra firm tofu
• 1/3 cup gluten/wheat free tamari
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon coconut oil
• 2 tablespoons black sesame seeds

1. Cut the tofu into triangles that are no more than 1 inch thick. Mix the tamari,
ginger, garlic, honey, and sesame oil together in a baking dish that is big
enough to fit all the pieces of tofu in a single layer. Lay tofu slices down in
the marinade and spoon some of the mixture over the top. Refrigerate for 20
minutes or up to 8 hours.

2. Heat the coconut oil on medium heat in a wok or large skillet. Place the pieces of tofu into the hot oil (blot off extra liquid first). Cook 3 to 5 minutes on each side until it is browed.

3. Sprinkle the tofu with black sesame seeds and serve with rice and Almond Butter Sauce, or cut it into smaller pieces and add to soup, stir-fry, Perfect Fried Rice, Veggie Nori Rolls, or Garden Fresh Spring Rolls. Awesome!