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Stir Fried Kangkong and Tofu on a plate
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Stir-fried Kangkong and Tofu

Crispy tofu stir-fried with kangkong, garlic, onions, and chilies in a savory sauce.
Course Main Course, Main Dish, Side Dish
Cuisine Filipino
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 264kcal
Author Nora Rey
Cost $6-$8

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.

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