This is a straightforward, easy, and tasty dish. It evokes the experience of dining at the bustling street markets of Singapore, where famous hawker centers and the lively Orchard Road create a cultural kaleidoscope of palatable joy. Give this recipe a try, enjoy its flavors, and immerse yourself in the ambiance.
Kangkong is a leafy vegetable commonly used in Asian cuisines, prized for its rich vitamins and minerals. It is also valued in herbal medicine for treating fever, liver ailments, and notably, diabetes in pregnant women.
Kangkong (Ipomoea Aquatica), Herbal Medicine, also known as Kangkong (Tagalog, Philippines), Kangkung (Vietnam), Kankun, Water spinach (English), River spinach, Water morning glory, Water convolvulus, Chinese spinach, Swamp cabbage.
Tofu Skin & Kangkong Stir Fry
Nutrition Benefits: Kangkong leaves are highly nutritious and beneficial for overall health. They are rich in vitamins A and C, which support eye health, muscle function, and skin, as well as boosting the immune system. Additionally, they provide phenolic antioxidants such as carotene, lutein, xanthin, and cryptoxanthin to combat free radicals linked to chronic illnesses, and are a good source of calcium, potassium, and magnesium for bone and nervous system health.
Ingredients
- 10 oz (300 g) tofu skin
- 5 oz (150 g) sprouts
- 9 oz (250 g) Kangkong leaves (Ipomoea aquatica), rinsed and chopped
- 4 tablespoon roasted sesame oil (or coconut oil if preferred)
- 1/2 cup roasted sesame oil
- 1 tablespoon sesame seeds
- 1/4 cup soy sauce
- 1/2 teaspoon white pepper
- 2 teaspoon fresh ginger root, grated
- Sweet Sour sauce:
- 1 tablespoon apple cider vinegar
- 1 tablespoon molasses (dark brown sugar)
- 1 tablespoon arrowroot flour (or rice or tapioca starch if not available)
- 1/4 cup soy sauce
- 1 1/2 cup water
- 1 teaspoon red or green chili sauce (optional)
Instructions
Make the Sweet Sour Sauce:
In a container, mix the arrowroot flour in water until fully dissolved to prevent clumping.
Place the mixture in a pot over medium heat, add the remaining ingredients, and stir continuously until the sauce slightly thickens. Set aside.
Make the Stir Fry Tofu:
Heat oil in a skillet and grill the tofu skin on both sides until it becomes slightly crunchy.
Lower the heat and, while the tofu skin remains in the pan, use kitchen scissors to cut it into equal pieces.
Pour in the prepared Sweet Sour Sauce and simmer over low heat for a few minutes so that the tofu skin absorbs the sauce thoroughly. Set aside.
Heat a wok or a high-sided saucepan over medium flame.
Add sesame oil and sauté the sesame seeds, grated ginger, and white pepper.
Add the Kangkong leaves, sprouts, and soy sauce, and stir for a few minutes until the leaves soften and release their juices.
Gently combine the tofu skin with the Sweet Sour Sauce and the vegetables.
Serve on a plate and enjoy!
Nutrition
-
409.0 Calories
-
9.7g Carbohydrates
-
0.0mg Cholesterol
-
39.4g Fat
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2.8g Fiber
-
7.8g Protein
-
5.7g Saturated fat
-
1282.0mg Sodium
-
3.1g Sugar
Notes
You can also add a splash of coconut milk to finish the dish. Remember to have fun while cooking—it becomes easier to be creative when you experiment. Don't hesitate to try new techniques. In the SimplySentient version, hoisin sauce can be stored in the fridge for several weeks, and sesame oil naturally helps to prevent oxidation.
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