Sautéed Water Spinach with Fried Tofu and Sweet Soy Sauce
Ingredients:
- 2 bunches of water spinach (kangkung)
- 2 tablespoons oyster sauce (Saori brand or similar)
- 3-4 red chili peppers (cabe keriting), sliced
- 3 cloves garlic, minced
- Salt to taste
- MSG (optional), to taste
- 1 block of tofu, cut into cubes and fried until golden brown
Instructions:
-
Prepare the Water Spinach: Rinse the water spinach thoroughly under cold water. Cut the stems into bite-sized pieces and set aside.
-
Prepare the Aromatics: Slice the red chili peppers into thin rings and mince the garlic cloves.
-
Sauté the Aromatics: Heat a small amount of oil in a large pan over medium heat. Add the minced garlic and sliced chili peppers. Sauté until fragrant and the garlic turns golden brown.
-
Add Water Spinach: Pour a small amount of water into the pan to create a little steam. Add the prepared water spinach to the pan. Stir well to combine with the garlic and chili mixture.
-
Season the Dish: Pour in the oyster sauce and stir to coat the water spinach evenly. Season with salt and MSG if using. Continue to cook for another 2-3 minutes, or until the spinach is wilted and tender but still vibrant.
-
Combine with Fried Tofu: Gently fold in the fried tofu cubes. Stir to ensure the tofu is well mixed with the spinach and sauce.
-
Serve: Transfer the sautéed water spinach and tofu to a serving dish. Serve immediately as a side dish or as part of a larger meal.
Enjoy this vibrant and flavorful dish that brings together the crispness of water spinach, the richness of oyster sauce, and the satisfying crunch of fried tofu.
