Cooking Lesson 101: Kangkong and Tofu with Oyster Sauce

I told you I will learn to cook! I made this for lunch and oh my! An instant hit!

Of course my dad loves it! My nieces like it too. Not because they can’t complain! Lol! But it really tastes good. I just followed the instruction! How can I go wrong?!

I saw this recipe in the internet made by the company – MAGGI. I tried it and I like it too. Of course it is important that what you are cooking is something you will appreciate too. How can you cook again if you don’t like what you are doing? Although, the kids requested if next time I cook it with less chili so they can really enjoy. Well, why not?! If these kids will eat vegetable, I’ll be happy to oblige!

Here’s the list of ingredients and the cooking direction:

1/4 kg picked leaves and tender stems of kangkong, blanched
1 liter vegetable oil
1/4 kg firm tofu, cut into ½-inch tiles
4 cloves garlic, minced
1 pc small onion, small diced
1/2 pc thumb-size ginger, minced
1 pc red chili, sliced
1 cup water
1/4 tsp freshly ground pepper
2 tbsp cornstarch, dissolved in 3 tbsp water
2 tbsp toasted garlic

1. Heat oil in pan and fry tofu for 2-3 minutes. Transfer into a rack to drain excess oil. Cut into ½-inch  cubes and set aside.

2. Remove oil from the pan leaving 2 tbsp and sauté garlic, onion, ginger and red chili for 2 minutes.

3. Pour water and bring to simmer. Add MAGGI Oyster Sauce and pepper. Stir in cornstarch and water mixture to thicken the sauce.

4. Add tofu and kangkong. Cook for another minute. Transfer into a serving plate and garnish with toasted garlic.


Bon Appétit!


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