I just spent the last hour answering messages, comments and questions left on the blog that sorta piled up over the past week. My apologies everyone, I am sorry for not replying sooner. Last week has been super crazy busy. As I mentioned here, G and I drove to Salt Lake City, Utah for a blog conference hosted by one of my ad networks, The Blogger Network. I was fortunate to win a sponsorship to the event through the generosity of Taste of Home and although Utah is quite a ways from California (600-some miles!), it was an opportunity I couldn’t miss. And boy! Was it worth every minute of the 11-hour drive. G and I had a blast! As you can see from the photos I posted on Instagram, our whole trip was one exciting adventure after the other.
The drive on 15 Fwy…
The breathtaking Salt Lake City…
The BYBC 2015 conference…
The Little America Hotel we stayed at…
The early morning view from our room…
The finger-licking, lip-smacking good food at R & R’s BBQ Restaurant…
We even made a pit stop in Las Vegas on our way home…
Kangkong and tofu with oyster sauce is a quick stir-fry you can pull together in less than 20 minutes. The pan-fried tofu makes a cheap yet equally satisfying alternate for the usual meat or seafood. The oyster and chili garlic sauce gives it delightful layers of sweet, salty and spicy flavors. Pair this super easy vegetable dish with plenty of rice and you have a meal that’s sure to please the clan. Enjoy!
Kangkong and Tofu with Oyster Sauce
- 1 bunch kangkong
- 1 12 ounces package firm tofu
- 2 tablespoons oil
- 1/4 cup oyster sauce
- 2 tablespoons water
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 small onion peeled and sliced thinly
- 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.
- Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into 1/2- inch cubes.
- 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 very hot. Add tofu and spread into a single layer. When starting to crisp, turn and continue to cook until lightly browned. Remove from pan, drain excess oil on paper towels and keep warm.
- In the pan, add onions and cook until limp. Increase heat to high. Add oyster sauce mixture and cook for about 1 minute or until bubbly and begins to thicken. Add tofu and sturdier stalks of kangkong and cook, stirring regularly, for about 1 minute. Add kangkong leaves and cook, stirring regularly, for another 1 to 2 minutes or until tofu is heated through and vegetable is tender yet crisp. Season with salt and pepper to taste. Serve hot.