The skill of Filipino chefs is reflected not only in their cooking but also in the flavors of the food. This Garlic Tofu and Kong Kong in Oyster Sauce recipe is an easy and budget-friendly recipe. It easily fits into your budget. You'll feel good serving this Fried Oyster Sauce with Tofu and Kong Kong to the whole family. You've come across this type of tofu dish before, but what makes it special is the generous amount of garlic, resulting in a strong and delicious flavor.
The tofu tastes sweet and great from the
sauce. It pairs well with steamed rice
and is nutritious. Oyster Sauce and Tofu Classic
Stir Fry Kong Kong as I said is Filipino style but it is loved in many
countries. And this Kang Tofu Stir Fry
is easy to make without the sacrifices. And
it's easy on the budget too. You can make it within 30
minutes. This makes fried tofu a cheap
and satisfying alternative to the usual meat or seafood. This apple chili, garlic sauce, makes a
delightfully sweet, salty, and spicy flavor.
Cook it. Let's try to
Table of content
2: How to make Garlic Tofu and kangkong in oyster sauce
3: Storage and reheat instruction
What you’ll need:
Caola oil: Use oil that has a higher smoke
point, such as canola safflower or vegetable oil.
: Use a firm type stir-frying of tofu that
is best for.
Kangkong: It
is also known as Chinese spinach, swamp spinach, or water spinach.
Onion: YouTofu can add onions to it.
Oyster sauce: Oyster nsauce imparts a sweet, salty, and umami taste.
Chilli Garlic sauce: The brands that you can
easily find in the market are: Hoy Fong, Viet Name, Tango OT Toi,
Sesame oil: Sesame oil adds aroma and flavor to hot
nuts.
Corn-starch:
This helps thicken the sauce.
Clean the tofu well before cooking for a crispy
texture. Separate the leaves from the
stalks and cook them well. To make your
dish vegan, substitute oyster sauce with vegetarian mushroom oyster sauce,
sweet soy sauce, or hoisin sauce.
How to make Garlic Tofu and Kong Kong in Oyster Sauce?
Cook the garlic: Crush
and chop the garlic. Take a small pan and add 1/2 cup of cooking oil. Wait for the oil to heat up, then reduce the
heat until the oil is hot, and then add the garlic. Cook until the garlic turns light brown so
that the garlic cooks evenly. Take a sieve and separate the garlic and oil in
it then keep these two ingredients aside.
Fry the tofu:
Add a cup of oil to the pan, add the tofu, and cook until it turns golden brown.
After that, take out the tofu put it in a container of your choice, and wait
for it to cool down. Then cut the tofu and keep the cut pieces aside.
Making the sauce:
To
make the sauce, combine three tablespoons of
oyster sauce, two tablespoons of Noor liquid seasoning, one tablespoon of soy
sauce, 1/2 tablespoon of corn-starch, and 1/2 cup of water in a bowl. Mix them all.
Add together the garlic oil, onion, tofu,
water, and spinach: Take a pan and pour three spoons of oil into the pan. Then add the onion and saute until the onion
pieces are soft. Then put the tofu in
the pan and fry for about 30 minutes. Then add the kang kang or a bunch of
water spinach that we cut into the pan and fry for a minute.
Add the sauce: Pour the sauce into the pan bring everything well and let it cook.
Seasoning
the dish: When your sauce thickens, add a large clove of garlic. Then use salt and black pepper as needed. You
can put tofu kang kang in oyster sauce on your favorite serving plate. You should eat it with rice as it looks very
good with rice and the taste is rich.
Storage and reheating instructions:
We
can refrigerate leftovers in a container for up to three days. Consider these tips of mine to reheat it.
1:
If you prefer to reheat food on the stove, transfer leftovers to a
microwave-safe container or skillet.
2:
You are using a macro view. So cover the
container with a secure lid or a plastic plate so that it does not get damaged
while spraying or you can use aluminum foil.
3:
Heat in the microwave for two to one minutes to warm the dish.
4:
To reheat, place the pan over medium heat and fry for three to six minutes
until heated through.
Note: Be careful that the tofu is soft or thick and
not overcooked. Once reheated, serve the
delicious kang kang tofu with oyster sauce and steamed rice.
Ingredients:
• 1 bunch kangkong
• 1 package (12 ounces) firm tofu
• ½ cup canola oil
• 2 tablespoons oyster sauce
• ¼ cup water
• 1 tablespoon chili garlic sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 peeled and sliced thinly
Instructions:
Kangkong
and tofu with oyster sauce is a delicious and nutritious dish that combines the
freshness of kangkong (also known as water spinach or morning glory) with the
protein-rich tofu, all coated in a savory oyster sauce. Here's a detailed
recipe with instructions:
1. Prepare the Kangkong:
·
Wash the kangkong thoroughly under running water to remove any dirt or
debris.
·
Cut the kangkong into manageable lengths, discarding any tough or woody
stems.
2. Prepare the Tofu:
• Drain the tofu and pat it dry with paper
towels to remove the dampness.
·
Cut the tofu into small cubes or the desired shape.
3. Heat the Oil:
·
Heat the cooking oil in a large pan or wok over medium-high heat.
4. Sauté the Garlic and Onion:
·
Add the minced garlic to the hot oil and sauté until fragrant, about 1
minute.
·
Add the sliced onion and cook until softened about 2-3 minutes.
5. Add the Tofu:
·
Carefully add the tofu cubes to the pan, spreading them out in a single
layer.
·
Allow the tofu to cook undisturbed for a few minutes until golden brown
on one side, and then gently flip it to brown on the other side.
This
takes about 5-7 time minutes in total.
6. Cook the Kangkong:
·
Once the tofu is browned, add the prepared kangkong to the pan.
·
Stir-fry the kangkong and tofu together for 2-3 minutes until the
kangkong is wilted but still vibrant green in color.
7. Add the Oyster Sauce:
·
Pour the oyster sauce over the kangkong and tofu, ensuring that
everything is evenly coated.
·
If using, add sliced red chili for a spicy kick.
8. Season and Serve:
·
Taste and check the dish and adjust the seasoning with salt and pepper if
needed.
·
Stir everything together to combine the flavors.
·
Once time heated through, remove the pan from the heat.
9. Serve Warm:
·
Transfer the kangkong and tofu with oyster sauce to a serving dish.
·
Serve immediately as a main course or as a side dish to accompany steamed
rice.
10. Enjoy:
·
Enjoy your delicious and nutritious kangkong and tofu with oyster sauce!
This
recipe is simple to make and perfect for vegetarians or anyone looking for a flavourful
and wholesome meal. Feel free to customize the dish by adding other vegetables
or protein sources according to your taste preferences.
How to serve kangkong tofu
Tofu with Oyster Sauce is best served as a maKangkong dish along
with steamed rice. Here are a few serving suggestions for a kangkong tofu dish
to enhance your meal.
1. Place a generous serving of the Kangkong and Tofu with Oyster Sauce
on a plate and serve it alongside freshly cooked steamed rice.
2. Garnish the dish with some sliced spring onions or chopped cilantro
to add freshness.
3. You can also serve the dish with some sliced cucumbers or cherry
tomatoes for added texture and color.
4. For an extra kick of flavor, drizzle some sesame oil or sprinkle
sesame seeds on top before serving.
5. If you prefer spiciness, serve the dish with a side of chili sauce
or sambal oelek for those who enjoy heat in their meals.
Remember to adjust the seasoning according to your taste preferences,
and feel free to add other vegetables or ingredients that you like to
personalize.
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