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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!