Tokwa't Kangkong
Jump to RecipeTokwat Kangkong is a savory and healthy Filipino dish that combines the bold flavors of tofu, kangkong (water spinach), and tangy soy-vinegar dressing. This dish is an innovative twist on the classic "Tokwa’t Baboy," replacing pork with the earthy taste and crisp texture of kangkong. The dish begins with firm tofu, sliced into cubes, fried until golden brown, and crispy on the outside while remaining soft on the inside. Kangkong, known for its tender leaves and crunchy stems, is blanched or lightly sautéed to preserve its vibrant green color and fresh flavor. The magic lies in the sauce, a well-balanced mix of soy sauce, vinegar, minced garlic, chopped onions, and red chili for an optional spicy kick. The sauce is poured over the tofu and kangkong, infusing every bite with a delightful combination of salty, tangy, and slightly sweet notes. Tokwat Kangkong is often garnished with chopped scallions and served as a main course or a side dish. It pairs wonderfully with steamed rice, offering a satisfying and guilt-free meal. Its vegetarian-friendly ingredients and vibrant flavors make it a beloved choice for both casual and special occasions in Filipino cuisine.
Ingredients:
- 1 package (12 oz) tofu
- 1 bundle of kangkong
- 1 sachet (90g) oyster sauce
- 2 cloves garlic
- Ginger (optional)
Steps:
- Trim the kangkong stems and remove any wilted leaves. Rinse the kangkong thoroughly.
- Drain the tofu and cut it into ½-inch cubes.
- Mince the garlic and ginger, then combine them with the oyster sauce in a bowl.
- Heat a generous amount of oil in a pan over medium heat and cook the tofu until it turns slightly brown. Once done, remove the tofu from the pan and drain any excess oil.
- Add the kangkong to the pan and cook until it begins to wilt. Pour the sauce into the pan and cook until it thickens or bubbles. Add the tofu back into the pan and serve hot.