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Lemongrass Tofu Stir-Fry

Pan fried small cubes of extra firm tofu with Cambodian Lemongrass Paste, tossed with sliced onion, Aleppo Chili, and spinach.

Total:     15 min (5 min prep)

Style:     Cambodian Fusion

Yield:     12 servings

Level:     Easy


3 ounces Angkor Lemongrass Paste

14 ounces extra firm tofu (¼” cubed)

1 Aleppo Chili pepper (sliced)*

¼ medium onion (sliced)

A small bowl of spinach

2 tablespoons of cooking oil

* Substitute with any medium spiced chili or ½ red bell pepper if mild flavor is preferred over spicy


Marinate tofu with lemongrass paste, set aside.  Prepare the remaining ingredients.  Heat oil in a non-stick wok over high heat, add the marinated tofu, stir and cook until tofu turns brown (8-10minutes).  Stir in chili, onion and mix well.  Turn off the heat and stir in spinach.