Kangkong in Blackbeans and Tofu

Posted byNoriePosted inRecipe, Side dishes, VegetablesTags:,

This is similar to the other kangkong recipes but more similar to Tochong repolyo recipe.

I had left over kangkong that I did not want to waste so I came up with this dish just to experiment and it turned up so good.

  • 1 plateful of kangkong leaves and cut up stalks and vine
  • 2 stalks celery cut up in small chunks
  • 2 cloves garlic
  • ½ medium onion sliced thin
  • 1 in. ginger root cut into thin strips
  • 1/2 pkg. Hard Tofu
  • 1 tsp. Garlic with blackbean sauce
  • 2 tsp. fermented and salted blackbeans (soaked and drained if using dried blackbeans)
  • 1 TBS light soy sauce
  • 2 tsp. Oyster sauce
  • 1 tsp. Sesame oil
  • 1 tsp Aji Mirin wine or ½ tsp. sugar
  • Vegetable oil for frying and sautéing
  • ¾  cup water

Cut the tofu brick in half lengthwise then slice crosswise about 3/4” thick.  Save the other half for another dish.

Wash the kangkong very well several times in a pan changing water each time.  Better yet, soak in water in a pan with one cup of vinegar for about 5 minutes.  Rinse and then proceed in separating the leaves from the stalk.  Cut or break the stalks and vines 2” long.  Separate them from the leaves.  A plateful of leaves and stems is enough for 2 servings.

Boil water in a pot with 1 tsp. salt and a little oil. Drop in the kangkong and simmer for a few seconds or until they turn bright green but not cooked. Drain and set aside. This is blanching.

Heat about 1 cup of oil in a wok and fry the tofu until brown at the edges and tan on the center.  Turn over and brown the other side.  Oil should be hot, in med-high setting.  Set aside until cool and cut into cubes. 

Remove most of the oil from the wok but leave about 1 TBS.  Heat again to medium and sauté the ginger root and garlic until the garlic turn golden.  Set aside then sauté the onions until soft and transparent.  Mix the garlic and ginger root with the onions.  Add the salted blackbeans, blackbean sauce, oyster sauce, and soy sauce, stir then add ½ to ¾ cup water. Add the Aji Mirin and sesame oil.

Heat while stirring until bubbly and then add the celery and simmer for a minute until the celery is crisp tender. Drop in the tofu and the blanched kangkong and let it heat through, stirring until the vegetables are done. The kangkong is done when the stems turn pale green. Taste and add salt and pepper to your liking.  Serve while hot.