Kangkong Tofu

Name: Kangkong Tofu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
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 teaspoon fresh ginger (grated); 4 tablespoon roasted sesame oil (or coconut oil if you prefer); 1 tablespoon sesame seeds; 1/4 cup soy sauce; 1/2 teaspoon white pepper

By Dada Shivananda

Scientific Name: Ipomoea Aquatica: Also known as Kangkong (Malaysia and Philippines, Tagalog), Kangkung (Vietnam), Kankun, Water Spinach (English), River Spinach, Water Morning Glory, Water Convolvulus, Chinese Spinach, and Swamp Cabbage.

Kangkong Health Benefits for Diabetes

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 the mother and baby.

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

Nutritional Benefits: Kangkong is beneficial for diabetes management. A study by the Department of Biochemistry and Nutrition in India reported that Kangkong supplementation during pregnancy may help counteract diabetes-induced oxidative stress in both the mother and baby. Additionally, research indicates that consuming Kangkong can lower blood sugar levels similarly to tolbutamide.

Prep Time20 min

Cook Time30 min

Total Time50 min

Servings6