Kangkong with Tofu in Oyster Sauce

This is similar to plain Kangkong in Oyster Sauce but with the addition of Tofu and minus the ginger root. 

Ingredients:

• Kangkong (a plateful of stem/vine pieces and separated leaves)
• ½ brick Firm or Extra Firm Tofu
• 1 TBS Oyster sauce
• 1 TBS Soy sauce
• 2 cloves garlic minced
• 1 shallot sliced or ¼ c minced onion
• Cooking oil for deep frying tofu
• 1 TBS  Cooking Oil
• ½ c 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.

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 onions for a few seconds then add the garlic and sauté together until onions are soft and transparent and the garlic is light brown.  Add the oyster sauce and soy sauce, stir then add ½ cup water.  Heat while stirring until bubbly and then add the kangkong stems.  Add the tofu.  Simmer for a minute and add the leaves on top. After a few seconds stir or fold so the leaves get heated and wilt.  Turn off the heat when the stems are crisp tender and the leaves are cooked.  Taste and add salt and pepper to your liking.  Serve while hot. 

This can be eaten by itself dipped in soy sauce or eaten with rice or as a side dish with any fried or grilled meat. Fresh spinach can be used in lieu of kangkong.