STIR-FRY KANGKONG WITH TOFU RECIPE
SARSAYA® OYSTER SAUCE
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Ingredients
1/2 cup (125 mL) Cooking oil
6 pieces (360 grams) Tokwa (Hard Tofu), cubed
1 tablespoon (12 grams) Garlic, minced
3 bunches (600 grams) Kangkong, leaves and young stalks separated
2 tablespoons (30 mL) Water
1 tablespoon (15 mL) Soy sauce
1 pack (30 grams) SARSAYA® Oyster Sauce
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving | 474 |
| Carbohydrates (g) | 64.9 |
| Proteins (g) | 17.1 |
| Fat (g) | 16.2 |
| Phosphorus (mg) | 222 |
| Calcium (mg) | 226 |
| Iron (mg) | 7 |
| Vitamin A (m g RE) | 388 |
| Thiamin (mg) | 0.15 |
| Riboflavin (mg) | 0.22 |
| Niacin (mg NE) | 5 |
| Vitamin C (mg) | 36 |
Procedure
1. FRY. In a pan, heat oil and fry the tokwa until golden brown. Set aside.
2. SAUTÉ. Remove excess oil. Sauté garlic and kangkong young stalks. Cook for 1-2 minutes. Add Kangkong leaves. Add water and fried tokwa.
3. SEASON with so sauce and SARSAYA®. Serve while hot.
No. of Servings: 4-5 servings
Serving Size: 1 1/2 cup (150 grams)
Meal Serving Idea: 1 cup Rice, 1 1/2 cup Stir-fry Kangkong with Tofu, 1 piece Banana
Cooking Tips
Kangkong’s young stalks are still edible. Just add it first before the leaves during cooking.
Product Used
