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Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.

Makes 3 Servings.


• 2 tablespoons toasted sesame oil (equally divided)
• 1/2 teaspoon peppermint spice (divided)
• 1 cup red onion, sliced
• 1 cup white onion, sliced
• 7 cloves garlic, sliced
• 2 cups shiitake mushrooms, stemmed and sliced
• 8 marinated sun-dried tomatoes
• 6 leaves red lettuce
• 1 12-ounce package firm or extra-firm tofu
• 1/4 cup mustard
• 2 teaspoons agave or other sweetener
• 7 black olives, as garnish (optional)
• 1 clump pickled ginger, as garnish (optional)
• 1 clump wasabi, as garnish (optional)


1. In a wok, heat 1 tablespoon sesame oil and 1/4 teaspoon peppermint spice.

2. Saute red onion, white onion, garlic, shiitake mushrooms, and sun-dried tomatoes.

3. Arrange on a plate over red lettuce leaves.

4. Cut tofu into 12 equal slices.

5. In a skillet, heat 1 tablespoon toasted sesame oil and 1/4 teaspoon peppermint spice. Add tofu to pan and sear on both sides. Remove tofu from pan.

6. On a separate plate, brush mustard and agave on all sides of tofu, then top sauteed vegetables with tofu.

7. Garnish with black olives, pickled ginger, and wasabi in center, if desired.

8. Serve immediately.


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