KANGKONG AND TOFU WITH OYSTER SAUCE
Provided by Lalaine Manalo
Time 20m
Number Of Ingredients 9
Steps:
- Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into 1/2- 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 oyster 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.
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