Danai Kougiouli’s Vegan Tofu Stir Fry
For the tofu and vegetables
1 medium package firm or extra firm tofu
150g green beans, chopped
150g carrots, diced
300g baby corns
70g kale, chopped
2 tbsp toasted sesame oil (or peanut or coconut)
For the sauce
60ml low-sodium, gluten-free tamari soy sauce
1 tbsp fresh ginger, grated
2 tbsp brown sugar (or coconut sugar)
1 tbsp agave nectar
Brown rice to taste
Preheat oven to 200°C/gas mark 6. Remove tofu from package. Drain and place it between two thick paper towels. Then place a plate or bowl on top along with something heavy like a book. Let it dry for about 15 minutes, changing your paper towels if they get too wet. Slice tofu into cubes.
Arrange tofu on a baking sheet and bake for a total of 30-35 minutes, flipping once halfway through to ensure even cooking. Once it’s golden brown and a bit firm, remove from the oven and set it out to dry.
In a small mixing bowl, whisk together all of the sauce ingredients. Set aside.
Place pan on medium heat, add sesame oil. Next add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables are softened and have some colour, add the sauce and stir. Then add the tofu and stir for another 3-5 minutes. Serve over brown rice.
Born and raised in Greece, Danai Kougiouli is one of London’s and New York’s most sought after prenatal and Jivamukti yoga teachers. A former competitive runner, Danai was first introduced to yoga in her teens as a means of improving breathing, focus, and confidence for competition. Today, her classes are filled with London’s fashion elite, tastemakers, and celebrities including Sienna Miller, Thandi Newton, and Aaron Taylor-Johnson. Danai follows a vegan diet and believes fashion and taste don’t need to be compromised due to healthy lifestyle choices.
Extracted from Good to Glow: Feel-Good Food by Tali Shine and Steph Adams (teNeues, approx €30), out now, www.teneues.com. Photo © Patrycia Lukas, recipe © Danai Kougiouli. Book cover photo © Nikki To