Sesame Tofu and Brocolli Bowl


    For the sauce


    Maggi Lazenby Sauce

    80 ml

    Maggi Chilli Sauce

    50 ml

    Soy Sauce, low sodium

    50 ml

    Sesame Oil

    10 ml

    Garlic, crushed

    10 g

    Ginger, grated

    5 g

    Vinegar, rice wine

    20 ml

    Corn Starch

    20 ml

    For the tofu


    Tofu, firm, pressed

    1000 g

    Corn Starch

    50 g

    Olive Oil, extra virgin

    50 ml

    Broccoli, florets, blanched

    500 g

    Green Beans, trimmed, blanched

    400 g

    Sesame seeds, toasted

    50 g


    1. For the sauce combine the Maggi Lazenby sauce, Maggi chilli sauce, soy sauce, sesame oil, garlic, ginger, vinegar and corn starch and mix well. Set aside to infuse.
    2. Ensure that the tofu is completely pressed before cutting into 2 cm bites.
    3. Sprinkle the tofu with corn starch covering all sides.
    4. In a large frying pan, heat the olive oil over a medium high heat.
    5. Add the tofu and fry in batches for 5-6 minutes or until golden brown. Remove from the pan with a slotted spoon and place on paper towel to drain.
    6. In the same pan add the blanched broccoli and green beans and fry for 5-6 minutes, browning slightly.
    7. Stir the sauce well and add to the pan. (If it thickens too quickly, reduce the heat and add 1⁄2 cup of water).
    8. Simmer for 2-3 minutes.
    9. Add in the fried tofu and stir to coat well. Remove from the heat immediately.
    10. Serve on brown rice and sprinkle with toasted sesame seeds.