Kangkong and Tofu with Oyster Sauce stir-fry is an easy-to-make and budget-friendly dish you’ll feel good serving the whole family. It’s nutritious, delicious, and pairs well with steamed rice!
Looking for a simple dinner idea the whole family will love? This Kangkong and tofu stir-fry is easy to make and easy on a budget without sacrificing taste.
It’s ready in thirty minutes or less with a short list of ingredients you don’t have to run around town for. The pan-fried tofu make a cheap yet equally satisfying alternative to the usual meat or seafood. The oyster-chili garlic sauce offers delightful sweet, salty, and spicy flavors.
What you’ll need
- Canola oil- use a neutral-tasting oil with a high smoke point, such as canola, safflower, or vegetable oil.
- Tofu– use the firm variety with a sturdy texture, perfect for stir-frying.
- Kangkong– also known as water spinach, Chinese spinach, or swamp cabbage
- Oyster sauce– adds sweet, salty, and umami tastes
- Chili Garlic Sauce– Some popular brands you can find at the stores are Lee Kum Kee, Tuong Ot Toi Viet-Nam, or Hoy Fong.
- Sesame oil– adds a nutty aroma and flavor
- Cornstarch– helps thicken the sauce
- Drain the tofu well and rid of excess moisture before cooking for a crispy texture. Read my tips on how to fry tofu here.
- Separate the stalks from the leaves, and add first. They are are sturdier and will take a few seconds longer to cook.
- To make the dish vegan, swap the oyster sauce with vegetarian mushroom oyster sauce, sweet soy sauce, or hoisin sauce.
Kangkong and Tofu stir-fry is delicious as a main entree or side dish for lunch or dinner. Pair with steamed rice and fried fish or grilled meat for a hearty meal.
Storage and reheating instructions
Refrigerate leftovers in a container with a tight-fitting lid for up to 3 days. Reheat in a wide pan on the stovetop until completely heated through.
More vegetable recipes
- 1 bunch kangkong
- 1 package (12 ounces) firm tofu
- 1/2 cup canola oil
- 2 tablespoons oyster sauce
- 1/4 cup water
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 peeled and sliced thinly
- Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into 1/2- inch cubes.
- Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well.
- In a bowl, combine oyster sauce, chili garlic sauce, water, sesame oil and cornstarch. Stir until well-blended and set aside.
- In a wide skillet over medium heat, heat oil until hot. Add tofu and cook until golden and crispy. Remove from pan, drain excess oil on paper towels and keep warm.
- Remove excess oil from the pan except for about 2 tablespoons. add onions and cook until softened.
- Increase heat to high. Add sauce mixture and cook until bubbly, stirring until thickened.
- Add sturdy stalks and cook for about 30 seconds or until half done.
- Add kangkong leaves and cook, stirring regularly, for another 30 seconds or until tender yet crisp.
- Add tofu and quickly toss until lighted coated with sauce.
- Season with salt and pepper to taste. Serve hot.
- Drain the tofu well and rid of excess moisture before cooking for a crispy texture.
- Separate the stalks from the leaves, and add them first. They are sturdier and will take a few seconds longer to cook.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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