Kangkong and Tofu with Oyster Sauce
Kangkong and tofu stir-fry is easy to make and easy on a budget without sacrificing taste. It's ready in minutes and delivers sweet, savory, and spicy flavors you'll love with steamed rice.
Servings: 4 Servings
Ingredients
- 1 bunch kangkong
- 1 package (12 ounces) firm tofu
- ½ cup canola oil
- 2 tablespoons oyster sauce
- ¼ cup water
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 peeled and sliced thinly
Instructions
- Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into ½- 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.
Notes
- 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.