Spicy Lemongrass Tofu & Veggie Stir-Fry

Ingredients:

• 350g extra firm tofu
• 1 tsp each: garlic powder, onion powder, paprika, cayenne powder
• Salt and cracked black pepper, to taste
• 1.5 Tbsp cornstarch
• 2 Tbsp neutral oil
• 1 shallot, roughly chopped
• 3 garlic cloves, roughly chopped
• 300-400g green beans, bite-sized
• King oyster mushrooms, bite-sized
• 1 jar Red Boat Spicy Vietnamese Lemongrass Curry simmer sauce
• 1/2 cup coconut milk
• Lime wedges for serving

Directions:

1. Cube tofu and season with garlic powder, onion powder, paprika, cayenne, salt, pepper, and cornstarch.
2. Shallow fry tofu in oil over medium heat, flipping every 5 minutes until crisp and golden. Set aside.
3. In a clean pot, add more oil if needed and sauté shallot and garlic until fragrant.
4. Add green beans and mushrooms; sauté for 5 minutes.
5. Stir in Red Boat Spicy Vietnamese Lemongrass Curry simmer sauce and coconut milk. Cover and simmer on medium-low for 7-10 minutes, until vegetables are tender.
6. Add the fried tofu toss with the sauce, and heat through.
7. Serve over fluffy white rice with a squeeze of lime juice.

Recipe Source: Sylvia Nguyen from Nguyen Food Stall