Sautéed Water Spinach with Tofu and Eggs
Ingredients:
- 3 cloves garlic
- 3 shallots
- 7 small chili peppers (optional)
- 1/2 onion
- Oyster sauce
- Salt
- Seasoning (optional)
- Sugar
- Tofu
- Water spinach (kangkung)
- Eggs
Instructions:
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Prepare the Tofu: Start by frying the tofu until it’s half-cooked. Once done, remove it from the pan and set it aside to drain.
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Scramble the Eggs: In the same pan, scramble the eggs until cooked, then set them aside as well.
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Sauté the Aromatics: Heat a bit of oil in the pan and add the garlic, shallots, and small chili peppers (if using), all finely chopped. Sauté until the mixture is fragrant and the onions are translucent.
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Cook the Water Spinach: Add the chopped water spinach to the pan. Stir-fry until the spinach begins to wilt.
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Combine Ingredients: Once the spinach is nearly done, add the tofu and scrambled eggs back into the pan. Pour in a small amount of water to help combine the flavors.
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Season the Dish: Season with salt, oyster sauce, sugar, and optional seasoning to taste. Stir everything together and let it cook for a few more minutes to meld the flavors.
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Serve: Once the dish is well-combined and the spinach is fully wilted, remove it from heat. Serve hot and enjoy!
This flavorful dish brings together the rich taste of tofu and the vibrant freshness of water spinach, enhanced with savory seasonings for a satisfying meal.
