Meghan Markle and Prince Harry had no choice but to go on Oprah

Jennifer McShane

This Sandymount home with stylish interiors is on the market for €1.3 million

Megan Burns

Amanda Gorman: ‘One day you’re called an icon, the next day, a threat’

Jennifer McShane

Sneak peek: Stylist Sarah Rickard on how to wear the Simone Rocha x H&M collection

Lauren Heskin

Screen time has exploded in our household during lockdown. How worried should I be?

Amanda Cassidy

Limerick’s Spice Vintage shop owner Grace Collier on how she’s beating the Covid business odds

Erin Lindsay

5 non-fiction podcast miniseries to get stuck into (that aren’t news or true crime)

Lauren Heskin

Sunday baking: Pecan cinnamon rolls

Meg Walker

Sofia Vergara finally wins battle with ex over embryos

Jennifer McShane

Image / Editorial

What to Cook Tonight: Vegan Tofu Stir Fry


by Meg Walker
16th May 2016

Danai Kougiouli’s? Vegan Tofu Stir Fry

Ingredients

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

To serve
Brown rice to taste

Method
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.

 

Danai Kougiouli
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.

73341_C

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