Cambodian Stir Fried Tofu With Amchur

by Nirmala Narine
  • Level: Beginner


  • 8 ounces yellow chow mein egg noodles
  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 3 cups firm tofu in 3/4 inch cubes, patted dry
  • 1 tablespoon amchur powder
  • 4 garlic cloves, minced
  • 1/4 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 small red chili, sliced
  • 2 cups snow peas
  • 1 cup shredded carrots
  • 1 tablespoon grated peeled ginger
  • 6 scallions, cut into 1-inch lengths
  • 1/4 cup chopped basil, plus more for garnish
  • Salt and pepper to taste


  1. Heat a large saucepan of salted water to boiling over high flame.
  2. Add noodles and cook as directed. Be sure to drain them as soon as they are al dente.
  3. Stir vegetable oil and sesame oil together in a small bowl.
  4. Heat 1 tablespoon of the oil mix in a large saute pan over high flame. Add tofu and sear until browned on one side, about 1 minute.
  5. Flip tofu over and cook until browned on other side.
  6. Remove from pan, toss with amchur, and set aside. In a small bowl, combine stock, soy sauce, vinegar, cornstarch, sugar and red chili.
  7. Heat a nonstick wok (or the same skillet used for the tofu) until very hot. Add 3 tablespoons of oil and swirl to coat.
  8. Add garlic and stir-fry for 30 seconds. Add snow peas, carrots, ginger, and scallions. Stir-fry for about 2 more minutes or until crisp-tender.Stir sauce mixture and add to the wok.
  9. Stir-fry until the sauce thickens, about 2 minutes. Add cooked, drained noodles to the wok, stir to coat, then stir in the basil.
  10. Transfer to a platter and serve topped with seared tofu and more basil for garnish.
  11. Season with salt and pepper to taste.


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