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Kangkong and Tofu with Oyster Sauce
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3.4 from 5 votes

Kangkong and Tofu with Oyster Sauce

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 Servings


  • 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.