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
3 ounces Angkor 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.