Kangkong and Tofu With Oyster Sauce Stir-Fry is a simple and affordable dish you can feel proud to serve your whole family. It is delicious and nutritious and goes well with steamed rice.
Kangkong and Tofu With Oyster Sauce
Are you looking for an easy dinner idea that the whole family will enjoy? This Kangkong and Tofu Stir-Fry is simple to prepare and affordable without sacrificing flavour.
You can make it in 30 minutes with just a few ingredients that you don’t need to hunt around for. Pan-fried tofu is an excellent alternative to seafood or meat. The oyster-chilli Garlic Sauce is a delightful combination of sweet, salty and spicy flavours.
What you will need?
- Canola oil –use an oil that is neutral in taste and has a high smoke point, such as vegetable, canola or safflower.
- Tofu – Use the firm variety with a strong texture for stir-frying.
- Kangkong – Also known as water spinach or Chinese spinach.
- Onion
- Oyster sauce – Adds sweet, salty and umami flavours
- Chili Garlic Sauce – You can find popular brands at the shops, such as Lee Kum Kee, Tuong Ot Toi Viet Nam, or Hoy Fong.
- Sesame Oil– Adds a nutty flavour and aroma
- Cornstarch – thickens the sauce
Cooking Tips
- Tofu should be drained well before being cooked. You can find tips and tricks on how you should fry tofu right here.
- Add the stalks first. These are stronger and take longer to cook.
- You can make this dish vegan by replacing the oyster sauce with sweet soy sauce, vegetarian mushroom oyster sauce, or hoisin.
Serving suggestions
Kangkong and Tofu Stir-Fry are delicious as a main dish or side dish for dinner. Pair with steamed rice, fried fish, or grilled meat for a hearty meal.
Instructions for storage and reheating
The remaining food can be refrigerated in a tightly-fitting container for up to three days. Heat in a large pan on the stovetop to heat through.
Kangkong and Tofu With Oyster Sauce Recipe
Tofu and Kangkong stir-fry are easy to prepare and affordable without sacrificing flavour. You can make it in just minutes. It will deliver sweet, savoury and spicy flavours you will love when paired with steamed rice.
Quick Overview of Recipe
- Prep time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Course: Main Entree, Side Dish
Ingredients
- 1 bunch kangkong
- 1 box (12 ounces) of firm tofu
- 1/2 cup canola oil
- 2 tablespoons oyster paste
- 1/4 cup water
- 1 tablespoon chilli garlic sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 peeled, sliced thinly
Cooking steps & Instructions
- Please take out the tofu and drain it from the packing liquid. To absorb moisture, dry the tofu with paper towels. Cut into cubes of 1/2 inch.
- Cut the stalks of the kangkong about 2 inches and throw them away. The kangkong can be cut into three-inch lengths. Separate the stronger stalks from the leaves. Drain well and wash thoroughly.
- Combine oyster sauce, chilli garlic paste, water, sesame oils, and cornstarch in a bowl. Mix until smooth and then set aside.
- Heat oil in a large skillet on medium heat. Cook the tofu until it is golden and crispy. Take out of the pan and drain any oil onto paper towels. Keep warm.
- Save about 2 tablespoons of oil in the pan. Add onions to the pan and heat until tender.
- Turn the heat up to high. Stir in the sauce mixture. Cook until bubbly and continue to stir until thickened.
- Cook the stalks for 30 seconds or until they are half-cooked.
- Stir in the kangkong leaves. Continue cooking for 30 seconds or until they are tender but crisp.
- Toss in the tofu, and then quickly toss to coat with sauce.
- Salt and pepper to your liking.
- Serve hot.
Important Note
- Tofu should be drained well before being cooked to get a crisp texture.
- The stalks should be separated from the leaves and added first. These are stronger and take longer to cook.
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