Adobong Kangkong with Tofu

Saif Al Deen Odeh

A Filipino vegetable recipe Adobong Kangkong that is mixed with fried tofu, water spinach and Filipino Adobo sauces.

5 from 10 votes

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Prep Time 5

Cook Time 15

Course Main Course

Cuisine Filipino

Servings people

Calories 122 kcal

Ingredients

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

Instructions

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

Video

Notes

If the stalk of the kangkong is still hard, simmer it longer.
You can add proteins meats like chopped chicken or shrimp

Nutrition

Serving: 1gCalories: 122kcalCarbohydrates: 6gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 820mgFiber: 2gSugar: 1gVitamin C: 11mg

Keyword Adobong Kangkong, Adobong Kangkong with Tofu, Water spinach with adobo