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Tofu Lemongrass Curry
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Vietnamese
Servings
1-2
Prep Time
15 minutes
Cook Time
15 minutes
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
In a pan over medium-low heat, add neutral oil, baby corn and snow peas. Sauté until softened.
- 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. :)
- 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!
