Adobong KangKong with Tofu
Ipomoea aquatica known to us as Kangkong, it is a semi-aquatic tropical plant grown as a leaf vegetables. It is known in English as Water Spinach, Water Morning Glory, Water Convolvulus, or by the more ambiguous names “Chinese Spinach” and “Swamp Cabbage”.
The best way of cooking Kangkong is by Adobo, I added tofu to add some flavor and more health benefits to eaters. Here are the ingredients of my version of Adobong KangKong with Tofu.
Ingredients:
- Tofu
- KangKong
- Garlic
- Onions
- Turmeric
- Pepper
- Salt
- Water
- Magic Sarap
- Soy Sauce
Procedures:
- On your pan add some oil
- Add the Tofu and fry it
- Once the tofu is done put it on a container and set is aside
- Remove some oil on the pan
- Saute onions and garlic
- Put the tofu back on the pan
- Add Magic Sarap, turmeric, pepper and salt
- Add some water
- Wait for 5-10mins in order for the water to boil
- Add Soy sauce
- Add the kangkong
- Let it simmer for 2mins
- Serve
