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Try the delicious combination of tofu and kangkong that does not only taste good but is also great for your body
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.
Tofu is high in protein. Protein is essential for body growth and tissue repair.
How to Cut Vegetables
How to Simmer
How to Fry
Lumpiang Ubod Cups
Ginataang Puso ng Saging
Kangkong and Tofu with Oyster Sauce
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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
6 tbsp MAGGI® Oyster Sauce
1/4 tsp freshly ground pepper
2 tbsp cornstarch, dissolved in 3 tbsp water
2 tbsp toasted garlic