The Full Diet Tofu and mixed vegetable stir-fry recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Full Diet Tofu and mixed vegetable stir-fry recipe By Dr Saira Hameed - March 20, 2022 Eat your fill and still lose weight with this tasty, easy-cook tofu and mixed vegetable stir-fry recipe from the diet book of the year, The Full Diet by NHS weight-loss expert Dr Saira Hameed. Hannah Taylor-Eddington SERVES 2 TAKES 30 MINUTES VEGAN 280g extra-firm tofu 2 tbsp extra virgin olive oil, plus extra to drizzle 4 cloves of garlic, grated 5cm piece of ginger, peeled and grated 2 red chillies, thinly sliced 2 peppers, deseeded and cut into lengths 100g green beans, top and tailed 2 pak choi, sliced 1 large carrot, peeled into ribbons 1 courgette, peeled into ribbons 150g beansprouts 50g cashew nuts, roughly chopped 2 tbsp chopped coriander Cut the tofu into 1cm fingers and then place on a piece of kitchen towel. Put another piece of kitchen towel on top and then place a chopping board on top of that with a couple of tins on top. You want to gently press any extra moisture out of the tofu as this will help it crisp up. Leave for 10 minutes and then place a wok over a high heat and pour in the extra virgin olive oil. Add the strips of tofu and cook for 2-3 minutes each side until golden and crisp. Remove and place on a clean, dry piece of kitchen towel. Pour in another splash of oil if needed and then add the garlic, ginger and chilli. Cook for 30 seconds until fragrant and add the peppers and green beans. Cook for 4-5 minutes, tossing everything frequently, then add the white stalk of the pak choi and cook for another minute. Lastly, add the carrot and courgette ribbons, beansprouts and pak choi leaves. Cook for another 2-3 minutes until the veg is just softening but still crisp and crunchy, then add the tofu back into the pan. Divide between two serving plates, scatter over the cashew nuts and coriander and finish with a drizzle of extra virgin olive oil. TIP Many supermarkets sell bags of ready-prepared vegetables for stir-fries, containing nothing but the veg, which would work well for this dish and save on time. Now buy the book Our recipes are from The Full Diet by Dr Saira Hameed, which will be published by Penguin Michael Joseph on 31 March, price £14.99. To pre-order a copy for £12.74 until 4 April, go to mailshop.co.uk/books or call 020 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved