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Tofu Lemongrass Curry

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  1. In a pan over medium-low heat, add neutral oil, baby corn and snow peas. Sauté until softened.
  2. Add in cubed tofu and 1 jar of Red Boat Vietnamese Lemongrass Curry Sauce. To the empty jar of lemongrass curry, add your coconut milk, close the lid and give it a shake. Pour the coconut milk into the curry. This is to get any leftover sauce goodness. :)
  3. Bring the sauce to a boil and reduce to a simmer. Cover for 8-10 minutes or until baby corn is softened and cooked through. Enjoy it over rice or as-is!


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