Gastric Band Dietitian Helen Bauzon recommends that you make the following small modifications to the recipe to make more Lap Band appropriate:

  • Remove the strings of the green beans
  • cut all other food items into small amounts to consume 1 tsp per mouthful chewed well


  • 350g firm tofu
  • 60ml (1/4 cup) kecap manis
  • 4 French shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 small fresh red chillies, thinly sliced
  • 1 tablespoon water
  • 60ml (1/4 cup) peanut oil
  • 3 Lebanese eggplants, cut into 5mm-thick slices (see note)
  • 400g green round beans, halved
  • 1cm-piece fresh ginger
  • 125ml (1/2 cup) water
  •  1/2 tablespoons brown sugar
  • 1 teaspoon tamarind puree


Step 1

Cut the tofu in half lengthways, then cut into 1cm-thick slices. Combine the tofu and kecap manis in a bowl. Set aside for 10 minutes to marinate. Process shallot, garlic, chilli and water in a small food processor until a smooth paste forms.

Step 2

Heat 1 tablespoon of the oil in a wok over medium-high heat. Cook the tofu, in 2 batches, for 1 minute each side or until browned. Transfer to a plate.

Step 3

Wipe wok clean. Add remaining oil to wok. Heat over high heat. Add the eggplant and stir-fry for 4 minutes or until lightly browned. Reduce heat to medium. Add green beans and stir-fry for 2 minutes or until just tender.

Step 4

Add the shallot mixture and ginger. Stir-fry for 2 minutes or until aromatic. Add tofu, water, sugar and tamarind puree. Simmer for 2 minutes or until the sauce is thick. Discard ginger. Season with salt.