Stir-Fry Kangkong with Tofu Recipe

SARSAYA® Oyster Sauce

Ingredients

  • 1/2 cup (125 mL) Cooking oil
  • 6 pieces (360 grams) Tokwa (Hard Tofu), cubed
  • 1 tablespoon (12 grams) Garlic, minced
  • 3 bunches (600 grams) Kangkong, leaves and young stalks separated
  • 2 tablespoons (30 mL) Water
  • 1 tablespoon (15 mL) Soy sauce
  • 1 pack (30 grams) SARSAYA® Oyster Sauce

Procedure

  1. FRY. In a pan, heat oil and fry the tokwa until golden brown. Set aside.
  2. SAUTÉ. Remove excess oil. Sauté garlic and kangkong young stalks. Cook for 1-2 minutes. Add Kangkong leaves. Add water and fried tokwa.
  3. SEASON . Add soy sauce and SARSAYA® Oyster Sauce, mix well. serve while hot.

Cooking Tips

Kangkong’s young stalks are still edible. Just add it first before the leaves during cooking.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 5 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1/2 cup (150 grams)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
449.7
Carbohydrates (g)
70
Proteins (g)
17.4
Fat (g)
10.9
Dietary Fiber (g)
Calcium (mg)
190.6
Iron (mg)
4.5
Sodium (mg)
Phosphorus (mg)
236.1
Vitamin A (mg RE)
294
Thiamin (mg)
0.2
Riboflavin (mg)
0.3
Niacin (mg NE)
2.4
Vitamin C (mg)
11.3
*with rice and fruit

Good to Know Nutrition Facts

Meal Serving Idea: 1 cup Rice, 1 1/2 cup Stir-fry Kangkong with Tofu, 1 piece Banana

Ratings

No ratings yet.