Crush and chop the garlic. Put it on a small pan and then add ½ cup cooking oil. Turn on the heat and adjust it to medium setting. Once the oil starts to bubble, adjust the heat to the lowest setting. Continue cooking the garlic while stirring until it turns golden brown in color.

Separate the garlic from the garlic oil using a kitchen sieve. Set aside.

Heat the remaining 1 cup of oil on a deep small cooking pot. Add the garlic oil (leaving around 3 tablespoons for later). Fry the tofu until it turns golden brown. Remove the tofu from the pot and let it cool down before dicing it. Set aside.

Combine all the sauce ingredients in a bowl. Stir until well blended. Set aside.

Heat the remaining 3 tablespoons of garlic oil in a clean pan. Sauté the onions until it softens.

Add the fried tofu and continue to saute for 30 seconds.

Add the chopped water spinach (kangkong). Saute for 1 minute.

Pour the sauce mixture into the pot. Stir and cook until the sauce thickens.

Add half of the browned garlic and season with salt and ground black pepper as needed.

Transfer to a serving plate. Top with the remaining garlic. Serve with white rice.

Share and enjoy!