Spicy Lemongrass Tofu & Veggie Stir-Fry
Zesty Spicy Lemongrass Tofu & Veggie Stir-Fry with Red Boat Fish Sauce | Perfect Meatless Dinner | Easy & Delicious | Sylvia Nguyen's Recipe
Keywords
- Spicy Lemongrass Tofu & Veggie Stir-Fry
- curry
- Simmer Sauce Recipes
- stir fry
- vegetarian
- Red Boat Fish Sauce
- redboatfishsauce.com
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Ingredients
- 350g extra firm tofu
- 1 tsp each: garlic powder, onion powder, paprika, cayenne powder
- Salt
- cracked black pepper
- 1 1/2 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
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