This recipe is very simple yet so tasty and is vegan friendly – to all my vegan and vegetarian friends, this is for you! 🙂
And yes, you can replicate this easily from your own home. You can also do your own variation like adding tuna flakes or if you like to use meat of your choice instead of the tofu. Feel free to experiment on your own!
- 200 grams firm tofu, cut into cubes
- 1 tablespoon + 2 tablespoons Kikkoman Soy Sauce
- bunch of kangkong (water spinach), approximately 100-150 grams
- 5 cloves garlic, sliced thinly
- 1 medium-sized onion, sliced
- 1 medium-sized tomato, diced
- 1 cup water
- about a tablespoon brown sugar
- ground pepper
- 2 tablespoons coconut oil
- Make sure that your kangkong is washed, cleaned and drained thoroughly. Separate the leaves from the stalk and cut the latter into 1 1/2 inches in length. Set aside
- Add 1 tablespoon of Kikkoman Soy Sauce and ground pepper to the cubed tofu. Mix and set aside to marinate.
- In a saute pan, heat the coconut oil and add in the onion. Saute until the onion become translucent. Add the garlic and let it cook until light brown.
- Add the tofu cubes – but save the marinade sauce for later. Let the tofu cook for about 3-4 minutes, stir occasionally. Add the sliced tomato and let it cook for about 2 minutes.
- Add two tablespoons of Kikkoman Soy Sauce to the marinade and pour it over the tofu. Simmer for about a minute then add a dash of ground pepper and brown sugar. Add one cup of water, cover and allow to simmer for 2 minutes.
- Mix in the kangkong stalks first and cook it for about 2 minutes before adding the kangkong leaves with constant stirring until the leaves just turned a little wilted. Don’t overcook it.
- You can add also chili flakes if you want a little kick
- If no coconut oil is available, you can use regular vegetable oil instead
- If you prefer a little crunch to your tofu, you can deep fry it before sauteing
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