Kangkong and Tofu Stir-Fry
Crispy tofu and kangkong tossed in a savory garlic sauce with chilies.
Servings 6
Calories 264kcal
Cost $6-$8
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.
Nutrition
Calories: 264kcal | Carbohydrates: 10g | Protein: 9g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 744mg | Potassium: 322mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4906IU | Vitamin C: 64mg | Calcium: 151mg | Iron: 2mg