Garlic Tofu and Kangkong in Oyster Sauce

Crispy tofu kisses garlicky oyster sauce & dances with vibrant kangkong. A Filipino classic, ready in 30 minutes! Craving comfort food with a kick? This garlicky tofu & kangkong duo in oyster sauce is your new BFF. Get the recipe & whip up a taste of the Philippines in minutes! #FilipinoFeast #EasyDinnerInspo

There’s something undeniably comforting about Filipino cuisine. It’s the warmth of garlic-infused sauces, the crunch of fresh vegetables, and the unpretentious satisfaction of simple ingredients transformed into culinary magic. Today, we’re exploring a dish that embodies this very essence: Garlic Tofu and Kangkong in Oyster Sauce.

This isn’t your average tofu stir-fry. Sure, it has the familiar pan-fried tofu squares and the vibrant green crunch of kangkong (water spinach), but it’s the sauce that elevates it to a whole new level. Imagine an intoxicating dance of garlic’s savory depth, oyster sauce’s umami whisper, and a hint of sweet sugar, all clinging to the soft tofu and crisp kangkong leaves. Each bite is a kaleidoscope of textures and flavours, a testament to the Filipino talent for making the most of humble ingredients.

But Garlic Tofu and Kangkong isn’t just delicious; it’s steeped in history. Tofu arrived in the Philippines centuries ago, brought by Chinese traders. Kangkong, a native green, readily embraced its new culinary partner. They formed a dynamic duo, nourishing bodies, and spirits through generations. Today, they remain staples in Filipino kitchens, often appearing in simple home-cooked meals and celebratory feasts alike.

This recipe captures the essence of this beloved dish yet keeps it accessible for home cooks of all levels. With a pantry staple like tofu and readily available kangkong, it’s a budget-friendly option that packs a flavour punch. Plus, it comes together in under 30 minutes, making it perfect for those weeknight hustles when comfort food is calling.

So, whether you’re a seasoned Filipino food enthusiast or a curious newcomer, I invite you to embark on this culinary journey. Savor the golden crisp of fried tofu, the earthy bite of kangkong, and the rich embrace of that garlicky oyster sauce. It’s a love story told in every bite, a reminder that the simplest ingredients can weave the most heartwarming memories.

Ready to cook? Gather your ingredients, fire up the stove, and prepare to be swept away by the magic of Garlic Tofu and Kangkong in Oyster Sauce. Your taste buds and your soul will thank you.

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Garlic Tokwa and Kangkong in Oyster Sauce

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  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Crispy tofu kisses garlicky oyster sauce & dances with vibrant kangkong. A Filipino classic, ready in 30 minutes!


Units Scale
  • 1 large bunch kangkong (water spinach)
  • 350 g firm tofu, cut into cubes
  • 3 tbsp oyster sauce
  • 2 tsp Knorr Liquid Seasoning
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1/2 cup water
  • 6 cloves garlic, minced
  • 2 shallots, minced
  • oil
  • salt
  • freshly ground black pepper


  1. In a wok, heat some oil over medium-low. Sauté the minced garlic till it’s a beautiful golden brown, then set it aside to rest.
  2. Using the same wok add enough oil for deep frying, heat oil to 180C then deep fry tofu cubes in remaining oil till golden. Drain and set aside.
  3. Combine sauce ingredients in a bowl.
  4. Remove all but 3 tablespoons of oil from the wok, reserve the discarded oil. Then place shallots into the wok and sauté until fragrant.
  5. Add tofu and kangkong, stir-fry for 1 minute.
  6. Pour in the sauce and simmer till thickened.
  7. Garnish with reserved garlic and season to taste.
  8. Serve and enjoy with steaming rice!


8 Responses

  1. I haven’t had kangkong…like more than a decade. Used to have them almost daily during hot humid summer days. This looks really appetizing!

  2. Eha Carr says:

    Your inspired writing of the pure poetry possible in food does make a very inviting recipe irresistible 🙂 ! Love tofu, love the sauce . . . shall substitute the kangkong if absolutely necessary . . . will be cooking with a smile . . . !

  3. I even have tofu, but no water spinach! I imagine one could sub spinach? It sounds wonderful.

  4. Hannah says:

    That looks SO good! I could eat this kind of tofu every single day and never get bored. Deceptively simple, incredibly satisfying.

  5. This sounds really delicious, and it’s very beautiful, too.

  6. Inger says:

    You had me at garlic!

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