Kangkong Tofu

Name: Kangkong Tofu
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6 servings
Ingredients: 18 ounce tofu (diced (500g)); 5 ounce bean sprouts (150g); 9 ounce kangkong leaves (rinsed and chopped (300g)); 0.5 cup walnuts (coarsely ground); 2 teaspoon fresh ginger (grated); 4 tablespoon roasted sesame oil (or coconut oil if you prefer); 1 tablespoon sesame seeds; 0.25 cup soy sauce; 0.5 teaspoon white pepper

Por Dada Shivananda·Iniciante

Scientific Name: Ipomoea aquatica

Also known as Kangkong (Malaysia and Philippines), Kangkung (Vietnam), Water Spinach, River Spinach, Water Morning Glory, and Chinese Spinach, this leafy green is a nutritional powerhouse beloved across Southeast Asia. In traditional Asian medicine, kangkong has been valued for centuries as a cooling food that helps regulate the body's internal heat and supports digestive health.

What makes kangkong particularly remarkable is its ability to support blood sugar regulation. A study conducted at the Department of Biochemistry and Nutrition in India suggests that kangkong supplementation during pregnancy may help counteract diabetes-induced oxidative stress for both mother and baby. This makes it an excellent choice for anyone seeking to maintain stable energy levels and support our body's natural metabolic processes.

In this recipe, we pair kangkong's tender leaves with protein-rich tofu and the warming energy of ginger and sesame. The result is a dish that nourishes both body and spirit—quick to prepare yet deeply satisfying.

Nutritional Benefits: Kangkong is rich in vitamins A, C, and E, along with essential minerals like iron, calcium, and potassium. Research from the Department of Biochemistry and Nutrition in India shows that kangkong supplementation may help counteract diabetes-induced oxidative stress, while studies indicate it can lower blood sugar levels naturally.

Preparo10 min

Cozimento8 min

Tempo Total18 min

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