Recipe: Yummy Water Spinach con Tofu

Water Spinach con Tofu. Stir fried water spinach using garlic, ginger, and fermented tofu as key ingredients are a popular method of cooking a variety of Chinese vegetable Especially when it comes to Chinese stir fried water spinach. Stir-Fried green leaf vegetables are an essential part of the Chinese menu, whether. A Malaysian Favourite Green Vege that's Easily Available, easy to cook, cheap yet Nutrious.

Stir fried water spinach is a common Asian vegetable dish of stir-fried water spinach (Ipomoea aquatica). It is a popular Asian vegetable dish, commonly found throughout East, South and Southeast Asia; from Sichuan and Cantonese cuisine in China, to Filipino, Indonesian, Malaysian, Singaporean. Palak is Spinach and Tofu acts as the spiced up Paneer. You can have Water Spinach con Tofu using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Water Spinach con Tofu

1. It's 1 kg of water spinach.
2. It's 1 block of firm tofu.
3. Prepare of Garlic and ginger.
4. It's of Oyster sauce.

I used to love the creamy palak paneer in This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Yes the cashews thicken the mixture quite a lot. Kangkong or water spinach is one of the very familiar green leafy vegetables used in the South and South-East Asian cuisine. Its gently sweet, mucilaginous, succulent leaves and stems are very much sought-after in the salads, braised and stir-fries.

Water Spinach con Tofu instructions

1. Wash and cut tofu into small cubes then drain. Heat wok add cooking oil then stir fry tofu until golden brown then set aside..
2. Wash and soak water spinach in salt water for 30 mins. Then wash properly again. Cut it.
3. In a hot wok stirfry garlic and ginger then add in water spinach stir fry then add oyster sauce. Keep cooking then pour oyster sauce and tofu. Simmer until done.

Botanically this fast-growing leafy vegetable belongs. In Cantonese, water spinach is called as Tung Choy or Ong Choy (通菜). The Cantonese style calls for an unique ingredient called fermented tofu (腐乳) - a type of preserved tofu used in Chinese cooking. Instead of making cheese using fermented milk we use fermented soy milk. Combining fresh spinach with tofu makes a warming soup that is loaded with healthy ingredients.