Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes and set aside.

2. 2

   Heat 2 tablespoons of cooking oil in a large wok or pan over medium-high heat, then stir-fry the tofu cubes for 5-7 minutes until golden brown and crispy, then remove and set aside.

3. 3

   Add 1 medium chopped onion to the same wok and sauté for 2 minutes until translucent, then add 6 minced garlic cloves and 1-inch julienned ginger, continuing to stir-fry for 1 minute until fragrant.

4. 4

   Add the tough stalks of 2 bunches of kangkong to the wok and stir-fry for 2 minutes, then add the kangkong leaves and 1 small sliced red chili, stir-frying for another 3 minutes until slightly wilted.

5. 5

   Pour in 400 ml of full-fat coconut milk, 3 tablespoons of soy sauce, 2 tablespoons of cane vinegar, and 1 tablespoon of brown sugar, stirring gently to combine.

6. 6

   Bring the mixture to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly and the flavors to meld.

7. 7

   Return the crispy stir-fried tofu to the wok, gently toss to coat everything in the creamy coconut sauce, and serve immediately with steamed rice.