Serve the entire family this inexpensive, simple-to-make stir-fry of kangkong and tofu with oyster sauce. It goes great with steaming rice and is filling and delicious!
Table Of Contents
- What you’ll need
- Cooking tips
- Serving suggestions
- Storage and reheating instructions
More vegetable recipes
Do you need a quick dinner suggestion that the whole family will enjoy? Without sacrificing flavor, this stir-fry with Kangkong and tofu is simple to prepare and inexpensive.
With a simple list of materials you don’t need to run across town for, it can be prepared in thirty minutes or less. An inexpensive yet as delightful substitute for the customary meat or fish is pan-fried tofu. The delicious sweet, salty, and spicy tastes of the oyster-chili garlic sauce are mouthwatering.
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.
The stir-fry with kangkong and tofu is excellent as a main course or side dish for lunch or dinner. For a filling supper, serve with steamed rice and grilled meat or seafood.
Storage and reheating instructions
For up to three days, store leftovers in the refrigerator in a jar with a tight-fitting lid. On the stovetop, reheat in a large pan until thoroughly heated.
- 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.