Kangkong and tofu stir-fry is an easy dish with crispy tofu and fresh kangkong in a savory sauce.
The tofu makes it filling enough for a meal, but it still feels light with the kangkong.
Serve it with rice while the tofu is still crisp.
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Ingredients You'll Need
Notes and Substitutions
- Kangkong: Also called water spinach or ong choy. If you can't find it, use spinach, Chinese broccoli (gai lan), watercress, or bok choy.
- Tofu: Use firm or extra-firm tofu so it holds its shape. You can pan-fry, air-fry, or bake it.
- Chili garlic sauce: A spicy, garlicky condiment made with chilies, garlic, oil, and vinegar. Sambal oelek or a little hot sauce also works.
- Chilies: Use mild or spicy chilies. I like Korean green peppers or siling haba for medium heat, but you can leave them out.
- Oyster sauce: Use mushroom oyster sauce for a vegetarian option, or replace with more soy sauce and a little sugar.
How to Make Kangkong and Tofu Stir-Fry
Step 1: Prepare the kangkong
Rinse 1 pound kangkong well to remove any dirt or grit. Trim the tough lower stems.
Cut into 2-inch pieces, then separate the stems from the leaves.
Rinse again, then drain well.
Step 2: Make the sauce
In a bowl, combine:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ½ cup water
- 1 tablespoon cornstarch
Mix until smooth. Set aside.
Step 3: Prep the tofu
Cut 1 block firm tofu into bite-sized cubes and pat dry to remove excess moisture.
A little moisture is fine - it helps the coating stick.
Season with salt, then coat with cornstarch.
Shake off the excess - I like using a strainer for this.
Step 4: Fry the tofu
Add enough oil to coat the bottom of a pan. Set it over medium-high heat.
Add the tofu in a single layer and fry until golden and crisp, turning as needed.
Transfer to a paper towel-lined plate and set aside.
Step 5: Sauté the aromatics
In the same pan, leave about 2 tablespoons oil.
Add 3 garlic cloves (minced) and 1 small onion (finely chopped).
Cook over medium heat for about 3 minutes, until softened.
Add 1 tablespoon chili garlic sauce (if using) and sliced chilies (to taste).
Cook for about 1 minute, until fragrant.
Step 6: Add the kangkong and sauce
Add the kangkong stems and stir-fry for 1-2 minutes, until slightly tender.
Then add the leaves and pour in the sauce.
Toss just until the leaves wilt and the sauce slightly thickens.
Step 7: Add the tofu
Add the fried tofu and toss until coated with the sauce.
Taste and season with salt and pepper if needed, then turn off the heat.
Serve your kangkong and tofu stir-fry with steamed rice.
It's best right away while the tofu is still crispy.
Recipe FAQs
Kangkong is a leafy green vegetable also called water spinach, kangkung, or ong choy. It has hollow stems and tender leaves, and is commonly used in Filipino and Southeast Asian cooking.
Firm or extra-firm tofu works best because it holds its shape and crisps up nicely.
Yes. You can bake or air-fry the tofu instead of pan-frying.
Fry until golden, then add it at the end. Toss gently so it stays crisp as long as possible.
More Kangkong Recipes
- Kangkong with bagoong: Stir-fried kangkong with shrimp paste.
- Adobong kangkong: Kangkong cooked with vinegar, soy sauce, and garlic.
- Kangkong in oyster sauce: Stir-fried kangkong with garlic and oyster sauce.
- Crispy kangkong: Lightly battered kangkong fried until crisp.
- Stir-fried kangkong: Quick garlic stir-fried kangkong.
- Sinigang: Sour soup with kangkong in a savory broth.
Vegetable Recipes You May Like
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📖 Recipe
Kangkong and Tofu Stir-Fry
Equipment
- Wok or wide pan
Ingredients
For the stir fry
- 1 pound kangkong trimmed and cut into 2-inch pieces
- 1 block (14-ounce) firm tofu cut into cubes
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 tablespoon chili garlic sauce (optional)
- Chilies sliced (optional)
- Salt and pepper
- Neutral oil for frying and stir-frying
For the sauce
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ½ cup water
- 1 tablespoon cornstarch
For coating the tofu
- Cornstarch, flour, rice flour, or potato starch
Instructions
- Rinse kangkong well. Trim tough stems, cut into 2-inch pieces, and separate stems from leaves.
- Whisk together the sauce ingredients until smooth. Set aside.
- Cut tofu into bite-sized cubes and pat off excess moisture. Coat lightly and shake off excess.
- Fry tofu in oil until golden and crisp. Transfer to a plate and set aside.
- In the same pan, leave about 2 tablespoons oil. Cook garlic and onion until softened, then add chili garlic sauce and chilies.
- Add kangkong stems and stir-fry for 1-2 minutes. Add leaves and sauce, then toss until wilted and slightly thickened.
- Add fried tofu and toss until coated. Serve with steamed rice.
Notes
- Kangkong: Also called water spinach or ong choy. Spinach, gai lan, watercress, or bok choy also work.
- Tofu: Use firm or extra-firm tofu. Pan-fry, air-fry, or bake it.
- Chili garlic sauce: Sambal oelek or hot sauce also works.
- Chilies: Use mild or spicy chilies, or leave them out.
- Oyster sauce: Use mushroom oyster sauce, or add more soy sauce with a little sugar.
Bee says
That tofu looks very crunchy..
Nora Reyes says
oooh yes!