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Spicy Lemongrass Tofu & Veggie Stir-Fry
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Vietnamese
Servings
2-3
Prep Time
15 minutes
Cook Time
20 minutes
Enjoy this zesty Vietnamese Spicy Lemongrass Tofu, perfect for a meatless feast that brings heat and taste to your table! Recipe Source: Sylvia Nguyen from Nguyen Food Stall
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, ends trimmed and cut into 1 inch pieces
-
300-400g King oyster mushrooms, sliced into bite-size pieces
-
- 1/2 cup coconut milk
- Lime wedges for serving
Directions
Cube tofu and season with garlic powder, onion powder, paprika, cayenne, salt, pepper, and cornstarch.
- Shallow fry tofu in oil over medium heat, flipping every 5 minutes until crisp and golden. Set aside.
- In a clean pot, add more oil if needed and sauté shallot and garlic until fragrant.
- Add green beans and mushrooms; sauté for 5 minutes.
Stir in Red Boat Spicy Vietnamese Lemongrass Curry and coconut milk. Cover and simmer on medium-low for 7-10 minutes, until vegetables are tender.
- Add the fried tofu toss with the sauce, and heat through.
- Serve over fluffy white rice with a squeeze of lime juice.
Recipe Video
@redboatfishsauce Let’s go vegetarian with this combo of fried tofu, oyster mushrooms, and green beans. YUM! #redboatfishsauce #easyrecipe #dinnerideas #LemongrassTofu #SpicyStirFry #FoodieAdventure #HealthyEating #homecooking ♬ Smoggy Mass - DJ BAI
