Kangkong Tofu

Scientific Name: Ipomoea Aquatica: Also knows as Kangkong (Malaysia and Philippines, Tagalog), Kangkung (Vietnam), Kankun, Water spinach (English), River spinach, Water morning glory, Water convolvulus, Chinese spinach, Swamp cabbage

Kangkong health benefits for Diabetes

A study conducted in the Department of Biochemistry and Nutrition, India, reported that results suggest that Kangkong supplementation during pregnancy may provide beneficial effects against diabetes-induced oxidative stress both for the mother and baby.

Print Recipe

Kangkong with Tofu

Mains – Dadaji Fusion Recipes

Serves: 6-8

Prep Time: 20 min – Cooking Time: 30 min – Total Time: 50 min

Nutritional Benefits: Kangkong health benefits for Diabetes: A study conducted in the Department of Biochemistry and Nutrition in India reported that results suggest that Kangkong supplementation during pregnancy may provide beneficial effects against diabetes-induced oxidative stress for the mother and baby. Eating Kangkong has also been shown in studies to lower blood sugar levels in a way that is comparable to the diabetes medication tolbutamide.

Ingredients

• 18 oz/500g tofu, diced
• 5 oz / 150g sprouts
• 9 oz /300g kangkong leaves, rinsed and chopped
• 1/2 cup walnuts, coarsely ground
• 2 tsp fresh ginger, grated
• 4 tbsp roasted sesame oil (or coconut oil if you prefer)
• 1 tbsp sesame seeds
• 1/4 cup soy sauce
• 1/2 tsp white pepper

Instructions

1

Place a wok or a large saucepan over medium flame.

2

Add sesame oil and sauté sesame seeds, grated ginger, and white pepper.

3

Add tofu cubes to the wok and sauté for a bit. Allow the tofu to cook until the cubes turn into light golden color.

4

Add the kangkong leaves and sauté into the tofu. Add the soy sauce and cook until the leaves wilt and juice seeps from the leaves.

5

As kangkong leaves begin to shrivel, remove from heat and add the sprouts, Stir it into the vegetables to allow the sprouts to steam.

6

Transfer to a plate and garnish with some coarsely ground walnuts on top. Serve with with rice or noodles.

Nutrition

• 179 Calories
• 5.6g Carbohydrates
• 14.8g Fat
• 2.7g Fiber
• 9.2g Protein
• 1.9g Saturated fat
• 503mg Sodium
• 1g Sugar

Notes

You can also add some turmeric and coconut milk to the finished dish which makes the dish give a lovely pale yellow. The flavor transforms completely. Deliciously yummy.

(Journal of Diabetes. March 2013: Dietary supplementation with Ipomoea Aquatica attenuates maternal and fetal oxidative stress in streptozotocin-diabetic)