Adobong Kangkong with Tofu and Garlic

Adobong kangkong turns a bunch of water spinach into an easy rice companion. Crisp tofu gives the dish enough body for a simple lunch, while garlic, soy sauce and vinegar make a sharp, savory glaze. Keep the stems and leaves separate so both finish at the right texture.

Ingredients for three servings

• 1 large bunch kangkong, washed well; stems cut into short pieces and leaves kept separate
• 250 g firm tofu, drained and cubed
• 5 garlic cloves, chopped; 1 small onion, sliced
• 2 tablespoons soy sauce, 1 tablespoon vinegar, 1/3 cup water, black pepper and 2 tablespoons oil

Method

1. Pat the tofu dry. Fry in a wide pan until lightly golden, then set aside.
2. Cook garlic and onion in the same pan until fragrant. Add kangkong stems and stir for about two minutes.
3. Pour in soy sauce and water. Add the leaves and cook just until they wilt.
4. Return the tofu, pour in vinegar and let the mixture simmer briefly before stirring. Season with pepper and adjust the sauce with a little water if needed.

Serve over hot rice. Wash kangkong thoroughly to remove grit, and refrigerate leftovers promptly in a covered container. Reheat only the portion you plan to eat so the leaves do not become overly soft.