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Kangkong with Oyster Sauce and Tofu - Classic Stir Fry Filipino Recipe

Kim is an aspiring pastry chef. I began cooking since 12 years old. I hope I will be able to inspire you to try a new recipe from here.

Of all Asian vegetable dish, stir fried Kangkong with Oyster Sauce and Tofu is my choice of food and comfort food, always in the table. We need a break sometimes in eating meat – I guess. Less fat and calories, the better.

healthy-easy-kangkong-and-tofu-with-oyster-sauce

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

Serves 5 people

healthy-easy-kangkong-and-tofu-with-oyster-sauce
3 Ingredients in cooking Adobong Kangkong with Oyster sauce and Tofu

You will only need 3 ingredients in this recipe, Water Spinach(Kangkong), Garlic, Tofu and the rest are condiments and spices. Water spinach is commonly sold in markets at a very affordable price and usually in bundles.

Also, if you’re wondering if they grow easily? The answer is. Yes. They may seem a little hard to sprout, but then easy to grow in humid subtropical and tropical climate. Also, this plant is rich in Vitamin C, low fat and highly recommended by dieticians for vegetarians.

What is "Kangkong"?

If you are asking what is Adobong Kangkong? This dish is called Stir Fried Water Spinach in some other countries. For a little tanginess you might want to mix with red hot chilli powder that you have in your kitchen. It will spice up your appetite, well base on my experience and what some adults say, applicable only for a spicy lover. Make your meal prep easy but still healthy and tasty. You don’t need to spend a lot of money to eat well. Less meat equals few cash to spend.

How To Sauté

Classic Southeast Asian’s version of sautéed Water Spinach with Oyster sauce goes perfectly together with lightly fried tofu. If you are after a quick and nutritious side dish, this recipe is perfect to serve your family in no time. Can be easily made in just 10 to 15 minutes.

Sauté chopped garlic in a medium heat until light golden brown .

Sauté chopped garlic in a medium heat until light golden brown .

Toss in the finely chopped onion and spices( red chili).

Toss in the finely chopped onion and spices( red chili).

Gently add your cornstarch mixture. Make sure that the corn flour is already dissolve before adding in to your pan. To avoid little lumps. Corn starch doesn't dissolve in hot water. This powdered flour helps to thicken the sauce.

Gently add your cornstarch mixture. Make sure that the corn flour is already dissolve before adding in to your pan. To avoid little lumps. Corn starch doesn't dissolve in hot water. This powdered flour helps to thicken the sauce.

Drain enough measurement of oyster sauce or a 3 tablespoons of the liquid is enough.

Drain enough measurement of oyster sauce or a 3 tablespoons of the liquid is enough.

Where does Kangkong grow?

They may seem a little hard to sprout, but then easy to grow in humid Subtropical and Tropical climate. Also, this plant is rich in Vitamin C, fiber, low fat and highly recommended by dietitians for vegetarians.

What You Will Need

Ingredients

Water Spinach (Kangkong)

Tofu (cut in cubes)

Oyster sauce

Condiments:

Soy sauce

Chili flakes/ red Chili

Cornstarch

Garlic

Onion

Vegetable Oil

Ingredients to prepare.

Ingredients to prepare.

Ingredients

  • 500g water spinach(Kangkong), cut in sliced
  • 35g (1/4 kilo) Tofu, chopped in cubes
  • 3-5 cloves garlic, finely chopped
  • 1 head medium-sized onion, finely chopped
  • 3 teaspoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 3pcs Red Chili, finely chopped

How To Make Adobong Kangkong(Water Spinach) and Main Ingredients

Savor the strong and rich flavor of this dish that has to offer. Starting from primary ingredient of the recipe, the oyster sauce. It is commonly used in Chinese cuisine. Oyster sauce is a fermented mixture from the oyster juices that prolonged in a long span of time.

Strips of Kangkong (Water Spinach).

Strips of Kangkong (Water Spinach).

Let it simmer for about 3 minutes. Cover it with a lid. The key here is to make the stems tender, and usually the stems is longer to cook than the leaves. So, I recommend to add the leaves after the stems are cooked.

Let it simmer for about 3 minutes. Cover it with a lid. The key here is to make the stems tender, and usually the stems is longer to cook than the leaves. So, I recommend to add the leaves after the stems are cooked.

Almost ready to serve!

Almost ready to serve!

And surprisingly, there is no foul smell even if it is made of seafood. If the recipe makes you think twice before trying it. That is fine. We all do, especially if the name is just new to you. In this case, I can guarantee three or more empty plates in front of you once tasted. My confident cooking skills are talking right now, by the way.

And one thing, I am not a vegetarian, but I tell you this is super good as appetizers on any occasion. Also, you don’t need to worry we’re not making the entire recipe with just veggies I added tofu and a small portion of pork meat to quite balance the taste. A change in your taste buds won’t hurt you but rather retrain you to eat good and healthy food while still young.

Cut blocks of tofu into four.

Cut blocks of tofu into four.

Prepare to deep fry the cubes in a hot oil. Enough to crisp the fresh tofu.

Prepare to deep fry the cubes in a hot oil. Enough to crisp the fresh tofu.

Once golden brown. Transfer them to a bowl and cut into pieces. Make it four cuts each.

Once golden brown. Transfer them to a bowl and cut into pieces. Make it four cuts each.

7 Tips on How To Prepare and Cook Kangkong Recipe Properly

  1. Practice food safety. Rinse water spinach thoroughly, twice with cold water to remove the dirt and pests in stems and leaves. Get rid the end of the stem about 2 inches by snipping off through them, cut away the damaged parts of the leaves and nodes. Snip again each leaf from the center nodes by 1 inch each. Set aside for later. Make sure the rest are eatable and ready to cook.
  2. Peeling and chopping. Finely chop four cloves of garlic and one head of medium-sized onion.
  3. Prepare to marinate. Cut the block of tofu into four squares, evenly chopped. Carefully press each cube of firm tofu by placing a sheet pan with a covered paper towel on top and underneath of tofu to remove excess fluids for about 20 minutes. The paper towels will help to easily absorb the fluid. Marinate the tofu with two teaspoons of soy sauce and a pinch of salt and cool them again into the fridge.
  4. Heat Oil. Place a medium skillet on the stove. Pre-heat for 2 minutes and add enough or two tablespoons of vegetable oil into the pan. Add in the finely chopped garlic, onion, and red chili.
  5. Deep frying. Then firstly, add the garlic until it's lightly golden brown gently, add the onion, pork (leave it alone for 2-3 minutes). Let it cooks all sides until it golden brown then the small cubes of tofu into the mediu skillet and deep fry. Be careful to not overcook them.
  6. How to thicken the sauce. Dissolve 3 tablespoons of cornstarch into a small bowl with water before adding it into the skillet. Be sure to mix it to prevent lumps. Place in the mixture into the pot and add ground pepper.
  7. Sautéing and adding the flavor. Quickly toss in the sliced Water Spinach (Kangkong) combine together into the pan and give it a stir. Shortly cooked the vegetable remain it tender while it is cooked in a boiling water(with soy sauce, oyster sauce, salt, pepper and all favorite spices and herbs you like). Simmer for 3 to 5 minutes. Remove the pot from the stove and garnish with toasted garlic on top for extra flavor. Then serve immediately.
healthy-easy-kangkong-and-tofu-with-oyster-sauce
Combine together and well mixed before you serve.

Combine together and well mixed before you serve.

healthy-easy-kangkong-and-tofu-with-oyster-sauce

© 2020 Kimberly Avecilla