Ingredients

• 200 g firm tofu, chopped
• 80 ml (1/3 cup) MAGGI Stir-Fry Sauce
• 2 tablespoons soy sauce
• spray of canola or olive oil
• 5 spring onions, sliced diagonally
• 1 red capsicum, sliced
• 425 g can baby corn, drained and chopped
• 200 g green beans, sliced diagonally
• 4 cups cooked long-grain rice

Method

1. Place the tofu in a small bowl and add the stirfry sauce and soy sauce.
2. Toss to coat and set aside until required.
3. Spray a wok or large frying pan with oil and heat.
4. Add spring onions, capsicum, corn and beans and stirfry for 2-3 minutes or until vegetables are tender but still crisp.
5. Add the tofu (with all the sauce) and stirfry for 2-3 minutes or until heated through.
6. Serve with the rice, adding more soy sauce to taste.