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 olive oil
* Substitute with any medium spiced chili or ½ red bell pepper if mild flavor is preferred over spicy
Lemongrass Tofu Stir-Fry
Pan fried small cubes of extra firm tofu with Cambodian Lemongrass Paste, tossed with sliced onion, Aleppo Chili, and spinach.
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.
Serve with steamed rice.