TOFU AND KANGKONG

These days, it is quite challenging to prepare meals that are both nutritious and delicious. It has also become a trend for many to find recipes that fit their diets not only for health reasons but also to lose weight and unwanted fat.

​This is a recipe that is not only cheap on the budget but also easy to prepare and cook. It has only two main ingredients, the Tofu and Kangkong.

​Tofu made from soybeans is protein and can replace meats. It is good for the brains and bones. On the other hand, Kangkong or Water Spinach is packed with vitamins and minerals, good for your skin, hair and vision. To sum it all up. this simple yet delicious recipe is complete on its own.
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​I highly suggest that you try this recipe out. In this recipe, I show you easy step by step procedure to drain water out of the tofu. Pressing helps tofu hold its shape and avoids soggy but achieve extra crispy tofu when fried. You can also adjust the amount of oyster sauce to your taste. 
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It's a meal that health buffs and vegetarians would truly enjoy. It is best paired with Cauliflower Rice. Nutritious! Not only do you save, but you keep your families in good health. Health is essentially wealth. Enjoy my recipe! 
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TOFU AND KANKONG RECIPE

• 1 14oz or 16oz pack of Tofu, firm or extra firm
• 1/2-pound kangkong (Ong Choi / Water Spinach)
• 1/2 cup canola or vegetable oil 
• 6-8 cloves garlic, minced or chopped
• 3 tablespoons oyster sauce (add more depending on your taste)
• ground pepper to taste

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VIDEO

​Procedure:

• Drain your tofu. Arrange a towel and place your drained tofu on it, folding the towel over the top to cover the tofu. On top place a weight of around 2-3 lbs. in order to press and squeeze out remaining liquid in tofu. The towel will absorb excess liquid. Do this for around 30 minutes.
• After the tofu has been pressed, cut into cubes or chunks. Set aside.
• For the Kangkong, pick the soft leafy parts and discard all the hard stems. Wash the part that you will use.
• In a pan, pour in your canola oil and turn on your burner. Set the heat to medium- high. When the oil has heated, gently drop your tofu avoiding splatter. Do not flip or stir the tofu. Let fry for 5 minutes or until golden brown. Turn your tofu over and fry the other side the same way until golden and crispy. Place cooked tofu on a plate lined with paper towels. Set aside.
• Remove oil from your pan leaving around 2 tablespoons for sauteing. On medium-low heat, sauté your garlic until fragrant then add in the tofu and Kangkong. Stir occasionally until kangkong is tender.
• Add in oyster sauce and stir well. Continue cooking for about 3 minutes. 
• Serve and enjoy! 

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​TIPS AND NOTES:

• Pressing the tofu holds its shape
• Pressing avoids soggy and produces extra crispy tofu when fried
• Bubbles form around the wooden spoon when oil is ready for frying
• Do not let the oil reach smoking point as this produces an off burnt taste on whatever you are frying
• To avoid burns from hot oil, always throw in whatever you are frying with a gentle, slow and outward toss of hand so that the oil splatters away from you. 
• Do not flip the tofu immediately when frying as the tofu might stick and break your tofu. Wait for it to brown and crisp before flipping. 
• Paper towels absorb excess oil well.

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TUNA AVOCADO LETTUCE WRAP

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PRINTABLE RECIPE

Tofu and Kangkong in Oyster Sauce by Pinoy Cooking Recipes