Tofu Skin & Kangkong Stir Fry

Name: Tofu Skin & Kangkong Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 10 oz tofu skin (300 g); 5 oz sprouts (150 g); 9 oz Kangkong leaves (Ipomoea aquatica) (250 g; 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); 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)

By Dada Shivananda

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.

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.

Prep Time10 min

Cook Time20 min

Total Time