Spicy Lemongrass Tofu & Veggie Stir-Fry – Red Boat Fish Sauce

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 jar Red Boat Spicy Vietnamese Lemongrass Curry
• 1/2 cup coconut milk
• Lime wedges for serving