Crispy tofu tossed with kangkong, garlic, onions, and chilies in a savory sauce—it’s easy to make and always hits the spot with a warm bowl of rice!
How to Make Stir-Fried Kangkong and Tofu
Fry coated tofu until golden and crisp, then set aside. Sauté garlic, onion, and chilies. Add kangkong stems, then leaves. Pour in a soy-based sauce and stir in the tofu. Cook until the sauce thickens and coats everything. Serve with rice.
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Ingredients you'll need
Notes and substitutions
- Kangkong (water spinach): Also called ong choy, this leafy green has hollow stems and tender leaves. You can also use spinach, Chinese broccoli (gai lan), watercress, or bok choy.
- Tofu: Use firm or extra-firm tofu so it holds up to frying. You can also air-fry or bake it if you want less oil.
- Chili garlic sauce: A spicy, garlicky condiment made with chilies, garlic, oil, and vinegar. You can also use sambal oelek or even a dash of hot sauce.
- Chilies: Use whatever chilies you like—mild or spicy. I like Korean green peppers or siling haba (long green chilies) for a medium heat. Leave them out if you prefer a mild dish.
- Oyster sauce: For a vegetarian option, use mushroom-based oyster sauce. If you don’t have that, just skip it and add more soy sauce and sugar.
How to make this recipe
Step 1: Prepare the kangkong
Rinse the kangkong thoroughly to remove any dirt or grit. Trim off the tough lower stems and separate the stalks from the leafy tops.
Cut everything into 2 to 3-inch lengths, keeping the stalks and leaves separate. Rinse again, then drain well.
Step 2: Make the sauce
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, ½ cup water, and 1 tablespoon cornstarch. Set aside.
Step 3: Prep the tofu
Cut the tofu into small, bite-sized cubes. Sprinkle with a bit of salt and let them sit for a few minutes to draw out moisture.
Drain any liquid, then pat it dry with paper towels. It’s okay if they’re still a little damp—this helps the coating stick better.
In a bowl, add your coating—you can use all-purpose flour, cornstarch, rice flour, potato starch, or a mix of any of them. Toss the tofu pieces until they’re well coated. Shake off the excess flour—I like to use a strainer for this.
Step 4: Fry the tofu
Heat about ¼ inch of oil in a pan over medium-high heat. Once the oil is hot (you can test it by dropping in a small piece—it should sizzle right away), add the tofu in a single layer. Fry in batches, if needed.
Let them cook undisturbed for about 2 minutes to develop a golden crust before turning. Fry until all sides are crispy and golden brown, about 8 minutes total.
Transfer to a paper towel-lined plate or a rack to drain excess oil. Set aside.
Step 5: Sauté the aromatics
In a clean pan or wok, heat 2 tablespoons of oil over medium heat. Add the garlic and onion first, and sauté for about 3 minutes until soft and lightly caramelized.
Then, add 1 tablespoon of chili garlic sauce (optional) and the sliced chilies. Cook for about a minute until everything is fragrant.
Step 6: Add the kangkong and sauce
Stir-fry the kangkong stems first for 1 to 2 minutes until slightly tender.
Then, add the leaves and pour in the sauce. Toss everything together, just until the leaves start to wilt and the sauce slightly thickens.
Step 7: Add the tofu
Add the fried tofu and mix everything together until the pieces are coated with the sauce. Taste and season with more salt and pepper if needed. Then, turn off the heat.
Step 8: Serve
Serve your Kangkong and Tofu Stir-fry with steamed rice. It's best enjoyed right away while the tofu is still crispy.
Recipe FAQs
Kangkong, also known as water spinach or ong choy, is a leafy green vegetable with hollow stems and leafy tops. It's commonly used in Southeast Asian dishes and is often available at Asian grocery stores or international markets.
Firm or extra-firm tofu works best because it holds its shape during frying. Make sure to pat it dry before coating and frying to help it crisp up nicely.
Sure! You can air-fry or bake the tofu if you prefer less oil. Just make sure it’s crispy before tossing it into the stir-fry.
Try other kangkong recipes
- Kangkong with bagoong: This is sautéed water spinach with aromatics and shrimp paste (bagoong alamang).
- Adobong kangkong: This is kangkong adobo-style cooked in vinegar, soy sauce, garlic, and pepper.
- Kangkong in oyster sauce: Stir-fried kangkong with garlic and oyster sauce, thickened with a bit of cornstarch slurry.
- Crispy kangkong: This is fried water spinach leaves coated in a light batter and deep-fried until crisp.
- Stir-fried kangkong: Kangkong stir-fried with garlic and a savory soy-based sauce.
- Sinigang: A light and tangy soup with kangkong cooked in a savory sour broth.
Other vegetable recipes you may like
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📖 Recipe
Stir-fried Kangkong and Tofu
Equipment
- Nonstick skillet or wok
Ingredients
For the stir fry
- 1 bundle kangkong, about 1 pound (see note)
- 1 block (14 oz) firm tofu (see note)
- 3 cloves garlic minced
- 1 small onion chopped or sliced
- 2-3 red or green chilies to taste (see note)
- 1 tablespoon chili garlic sauce optional (see note)
- Salt and pepper
- Neutral oil for frying and stir-frying
For the sauce
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce (see note)
- 1 teaspoon sugar
- ½ cup water
- 1 tablespoon cornstarch
Instructions
- Prepare the kangkong: Rinse kangkong thoroughly. Trim off the tough lower stems and separate the stalks from the leafy tops. Cut into 2 to 3-inch lengths. Rinse again, then drain well.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, sugar, water, and cornstarch. Set aside.
- Prep and coat the tofu: Cut tofu into small, bite-sized cubes. Sprinkle with salt and let sit for a few minutes. Drain any liquid and pat dry.In a bowl, toss tofu with all-purpose flour, cornstarch, rice flour, or potato starch—or a mix. Shake off the excess.
- Fry the tofu: Heat about ¼ inch of oil in a pan over medium-high heat. Fry tofu in a single layer, undisturbed for 2 minutes to form a crust. Cook all sides until golden and crisp, about 8 minutes total. Drain on paper towels or a rack.
- Sauté aromatics: In a clean pan or wok, heat 2 tablespoon of oil over medium heat. Add garlic and onion, and sauté for 3 to 5 minutes until soft and lightly golden. Add chili garlic sauce and sliced chilies (if using), and cook for 30 seconds more.
- Stir-fry the kangkong and add sauce: Add kangkong stems and the sauce. Toss everything until the leaves are wilted and the sauce has thickened.
- Add the tofu: Return the fried tofu to the pan. Toss gently to coat in the sauce. Season with salt and pepper, if needed. Turn off the heat.
Notes
- Kangkong (water spinach): Also known as ong choy. Tender leafy green with hollow stems. Sub with spinach, bok choy, watercress, or Chinese broccoli.
- Tofu: Use firm or extra-firm tofu. Can also be air-fried or baked.
- Chili garlic sauce: Spicy condiment with chilies, garlic, and vinegar. Sub with sambal oelek or hot sauce, or skip if preferred.
- Chilies: Use any mild or hot chilies you like. Korean peppers or siling haba are good medium-heat options. Optional.
- Oyster sauce: For a vegetarian version, use mushroom oyster sauce or add more soy sauce and a pinch of sugar.
Bee
That tofu looks very crunchy..
Nora Reyes
oooh yes!