Adobong Kangkong with Tofu is a Filipino vegetable recipe that is mixed with fried tofu, kangkong leaves (water spinach), and soy sauce. It is one of the most classical dishes based on Filipino adobo.
Everybody loves adobo in the Philippines, and the most common dish is Chicken Adobo. But, do you know that there are different variations of adobo recipes?
Firstly, we all know about meat-based recipes such as Chicken Adobo dish, which is simmered in soy sauce and vinegar. But, there are different variations in which the main component of the dish is a green vegetable.
In my previous post, I made adobo using green long beans, which we called Adobong Sitaw. But this time, I made another healthier vegetarian dish which is mixed with water spinach, and fried tofu. Of course, because this is mixed with different adobo sauces, we called it Adobong Kangkong with tofu.
Why make this dish?
There are two reasons why I recommend that you try and cook this water spinach recipe:
- It is a healthy dish since it contains kangkong or water spinach which is rich in Vitamin A, C, and Iron. Also, you can add tofu, which contains high sources of fiber and protein. And it serves as a perfect replacement for meats.
- This adobo dish is not high in cholesterol since there are no rendered fats from the chicken, pork or beef.
There are several ingredients you need to make this delicious recipe:
- Water Spinach
- Condiments: Soy Sauce, Vinegar or Oyster Sauce (Optional)
- Herbs: Garlic and Onion
It is easy to make this recipe since you only need fewer ingredients, and it is less time-consuming.
Firstly, I fried the tofu in the pan until it turns light brown. Transfer to the plate and set aside.
Next, I add a few drops of vegetable oil to the separate pan, which I add chopped garlic and red onion, and stir for a few minutes till it turns translucent.
After that, I add the kangkong stalk ( 1 inch) and the sauce which I saute for 2 to 3 minutes followed by adding the kangkong leaves and the water. Let it simmer till the stalk become soft.
Lastly, I transfer the fried tofu into the pan. Stir to mix before turning off the heat. Make sure you season it with salt and black pepper for taste. Serve it with rice.
Frequently Asked Question (FAQ'S)
1. Why do you serve this recipe with?
It is best to serve Adobong Kangkong with white rice and other fried dishes like lumpia or fried chicken
2. Why is my kangkong stalk still hard and chewy?
If that is the case, you need to simmer it longer till it becomes soft. Also, the stalk must be cut into 1 inch only.
3. How long can it last in the fridge?
This recipe can be kept in the fridge for up to 5 days
4. How do you clean the water spinach (kangkong)?
Firstly, separate the stalk from the leaves. And then wash it thoroughly with water.
Related Filipino Recipes
Here are other delicious Filipino vegetable recipes that you can cook at home:
Adobong Kangkong with Tofu
- 1 bunch water spinach (kangkong leaves)
- 100 gram tofu, cut into smaller pieces
- 4 cloves garlic, chopped
- 1 medium red onion, chopped
- 4 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- ½ cup water
- 2 tablespoons vegetable oil for sauté
- Salt and Black Pepper for Taste
- Pour ½ cup of vegetable oils in the pan.
- Once hot, add the chopped tofu. Let it fry till it turns golden brown.
- Transfer into the plate with paper towel below to absorb the excess oil. Set aside.
- Add 2 tablespoons of vegetable oil in a separate pan.
- Add chopped garlic and stir for 30 seconds before adding the chopped red onion. Continue stirring till it turns translucent.
- Add the kangkong stalks ( 1 inch) and the sauces. Let it cook for 2 to 4 minutes
- Add kangkong leaves, and the water. Simmer for 5 minutes.
- Add salt and black pepper for taste
- Add the fried tofu. Stir to mix before turning off the heat. Serve it with rice
- If the stalk of the kangkong is still hard, simmer it longer.
- You can add proteins meats like chopped chicken or shrimp