The anti-anxiety diet

Thai tofu stir-fry

Ingredients:
1 pack firm tofu, sliced into bite-sized chunks
2tbsp tahini tbsp or organic, unsweetened peanut butter
170ml light soy sauce
1tsp spicy Chinese mustard
1tbsp sesame seeds
170ml cup water
Sesame oil
1 red pepper, chopped
1 yellow pepper, chopped
1 carrot, sliced
2 stick celery, sliced
1 medium white onion, chopped
2 large handful fresh green beans, chopped
1 large handful mushrooms, sliced
Half head of broccoli, roughly sliced

Directions:
1. Mix peanut butter, 4tbsp of the soy sauce, mustard and sesame seeds. Coat tofu with mixture. Refrigerate, covered, for 2 hours (or longer for more potent flavour).
2. In a frying pan, heat water and remaining soy sauce to a boil. Add vegetables (begin with firmest - broccoli, carrot, etc., and finish with softest).
3. When veggies are still slightly firm, remove from heat. Drain off remaining liquid. Sprinkle a few drops of sesame oil over veg for a tasty nutty flavour. Set aside.
4. In the same pan over a medium-high heat, add a few drops of sesame oil. Toss tofu chunks with oil until heated through. Remove from heat. Serve veg over brown rice topped with spicy tofu chunks.

Snacks (choose two a day)

Helpful do's and don'ts
Do:

Don't: