Kangkong and Tofu Stir Fry
This is a healthy recipe involving kangkong or water spinach and extra firm tofu.
Servings: 4 people
- 1 bunch kangkong water spinach, cleaned and chopped
- 3 ounces extra firm tofu
- 4 pieces Thai chili chopped (optional)
- 3 cloves minced garlic
- 1 piece onion sliced
- 2 tablespoons oyster sauce
- 1/2 teaspoon ground black pepper
- 5 tablespoons cooking oil
- Salt to taste
Heat cooking oil in a pan
Fry the tofu in medium heat for about 4 to 5 minutes per side
Turn off heat. Remove the tofu from the pan and let cool.
Slice the fried tofu into small cubes. Set aside.
On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left.
Heat the pan. Sauté garlic and onion for about 2 minutes
Put-in the sliced tofu and cook for 2 to 3 minutes.
Add the oyster sauce and ground black pepper. Stir.
Put-in the kangkong. Stir fry for 4 to 5 minutes.
Add salt to taste and then put-in the chilies.
Turn off heat. Transfer to a serving plate
Serve. Share and enjoy!
Calories: 189kcal | Carbohydrates: 5g | Protein: 2g | Fat: 18g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 125mg | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 12.9mg | Calcium: 31mg | Iron: 0.5mg