Tofu Lemongrass Curry

Ingredients:

• 1 jar of Red Boat Vietnamese Lemongrass Curry Sauce
• 1/4lb baby corn, chopped
• 1/4lb snow peas
• 4oz enoki mushroom
• 7oz firm tofu, cubed
• ½ cup coconut milk

Directions:

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!