Kangkong and Tofu with Oyster Sauce stir-fry is an easy-to-make and budget-friendly dish you'll feel good serving the whole family. It's nutritious, delicious, and pairs well with steamed rice!
Looking for a simple dinner idea the whole family will love? This Kangkong and tofu stir-fry is easy to make and easy on a budget without sacrificing taste.
It's ready in thirty minutes or less with a short list of ingredients you don't have to run around town for. The pan-fried tofu make a cheap yet equally satisfying alternative to the usual meat or seafood. The oyster-chili garlic sauce offers delightful sweet, salty, and spicy flavors.
What you'll need
- Canola oil- use a neutral-tasting oil with a high smoke point, such as canola, safflower, or vegetable oil.
- Tofu- use the firm variety with a sturdy texture, perfect for stir-frying.
- Kangkong- also known as water spinach, Chinese spinach, or swamp cabbage
- Onion
- Oyster sauce- adds sweet, salty, and umami tastes
- Chili Garlic Sauce- Some popular brands you can find at the stores are Lee Kum Kee, Tuong Ot Toi Viet-Nam, or Hoy Fong.
- Sesame oil- adds a nutty aroma and flavor
- Cornstarch- helps thicken the sauce
Cooking tips
- Drain the tofu well and rid of excess moisture before cooking for a crispy texture. Read my tips on how to fry tofu here.
- Separate the stalks from the leaves, and add first. They are are sturdier and will take a few seconds longer to cook.
- To make the dish vegan, swap the oyster sauce with vegetarian mushroom oyster sauce, sweet soy sauce, or hoisin sauce.
Serving suggestions
Kangkong and Tofu stir-fry is delicious as a main entree or side dish for lunch or dinner. Pair with steamed rice and fried fish or grilled meat for a hearty meal.
Storage and reheating instructions
Refrigerate leftovers in a container with a tight-fitting lid for up to 3 days. Reheat in a wide pan on the stovetop until completely heated through.
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Ingredients
- 1 bunch kangkong
- 1 package (12 ounces) firm tofu
- ยฝ cup canola oil
- 2 tablespoons oyster sauce
- ยผ cup water
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 peeled and sliced thinly
Instructions
- Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into ยฝ- inch cubes.
- Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well.
- In a bowl, combine oyster sauce, chili garlic sauce, water, sesame oil and cornstarch. Stir until well-blended and set aside.
- In a wide skillet over medium heat, heat oil until hot. Add tofu and cook until golden and crispy. Remove from pan, drain excess oil on paper towels and keep warm.
- Remove excess oil from the pan except for about 2 tablespoons. add onions and cook until softened.
- Increase heat to high. Add sauce mixture and cook until bubbly, stirring until thickened.
- Add sturdy stalks and cook for about 30 seconds or until half done.
- Add kangkong leaves and cook, stirring regularly, for another 30 seconds or until tender yet crisp.
- Add tofu and quickly toss until lighted coated with sauce.
- Season with salt and pepper to taste. Serve hot.
Notes
- Drain the tofu well and rid of excess moisture before cooking for a crispy texture.ย
- Separate the stalks from the leaves, and add them first. They are sturdier and will take a few seconds longer to cook.
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
almond shou says
napa wow kaibigan ko sa sarap recommended
Manuel Castro says
Easy to follow cooking instructions. Now we can truly enjoy this simple and popular Filipino dish! Thank you so much.
Rem Zamora says
This is a great recipe. You might want to indicate onions in your ingredients list. Itโs been omitted. ๐
Annie says
Manyaman! I guided my husband to cook it.
Ian says
I love Kangkong and tofu, well prepared and cooked thank you it's a satisfying meal
Annie says
The ingredient list did not include onions but the instructions do.
RJ says
Not a very good cook but when I tried this recipe, my family loved it!! Oyster Sauce with Sesame oil is <3. Thank you for your recipe!
Tes cruz says
My grandson who is a picky eater enjoys this dish.
edita hunt says
I'm gonna try this now because I got some kangkong in Filipino shop here in UK.
Annie Gozum Soto says
Just tried cooking the Kangkong and study in Oyster Sauce and it is so delicious!
Lalaine says
Thanks for the feedback, Annie. Glad you enjoyed it ๐
Lolita says
Thank you ๐ so much a big help for me , my family enjoy this all yummy recipies ๐๐๐
James Gerber says
Incredibly delicious! This is totally my kind of dinner! Like it.
Lalaine says
Thanks ๐
Adam Waddy says
Thanks for repice. I can also eat it every single day. These pictures are beautiful. I canโt wait to try this!
Helen says
I donโt have any of these ingredients at home. But i will try cooking with Tafu, thanks ( impressing!)
Marilou says
Hi Lalaine! I finally finally tried a recipe off the internet last night! And this was the "lucky pick". I am by no means a good cook nor someone who would love to cook. My friends cringe by the thought of me cooking, i burnt hotdogs once before! Hahaha and that event never lived down. My cooking attempt last night wasnt perfect but my family appreciated it and loved the taste. You inspire me to cook with your easy to get ingredients and simple steps. Thank you very much! I will send u the picture ๐