Here’s a recipe from guest blogger, Linda Rosario.
Kangkong And Tofu In Chili Garlic
by Linda Rosario
Turning vegan can be a challenge. If you want to be healthy, consuming healthy foods is necessary. Nothing is healthier than vegetables, is there?
However, not everyone is a fan of vegetables. It needs to take time for some to get use of it. The secret is to actually make your foods desirable. Adjustment can take time. Find recipes that have rich flavors that will mask the taste of the vegetables.
We all need greens to cleanse our body. Most even take supplements made of herbs and vegetables that will promote good diet and cleanse your system.
Tofu, also known as bean curd, has low caloric count and good amount of protein. It is also rich in iron, magnesium and calcium. Tofu is often used as a meat substitute because the taste can be played and it can taste like real meat.
Kangkong leaves, on the other hand, is a plant that grows in Southeast Asian countries. The vegetable is popular in Taiwan, where it is cultivated. In areas that are not tropical, it can be grown in containers, as long as it is given enough water and sunlight. The mixture of the two is a famous Filipino cuisine.
What you need to have:
- One full head of garlic
- Two red onions, peeled and roughly chopped
- One large bunch of kangkong leaves
- One three hundred cake of firm tofu
- One fourth cup of liquid seasoning
- Two tablespoons of garlic sauce
- Two tablespoons of chili garlic sauce
- One fourth cup of olive oil
- One carrot
What you need to do:
Peel the garlic, crush and mince. Peel the onions and roughly chop them. Pour the liquid seasoning of your choice in a cup. Slice the tofu into cubes. Slice the carrots into cubes, as well. Wash the kangkong leaves and drain as well. Cut it into three or four segments. Keep it in segments. One bunch should have one portion, the next segment also in portions, and so on, as long as the leafy portions should be the last bunch.
Heat the cooking oil in a pan, use the non-stick kind so that you will not need to too much oil for the tofu. When the pan is ready, add the tofu and cook on high heat. When it turns light brown, turn off the heat and transfer it into a plate. Remove the excess oil. Place the chili garlic sauce and put back the tofu.
Pour in about a tablespoonful of whatever liquid seasoning you’re using and mix well. Set aside. Continue to stir and add in the garlic and onions. Stir fry some kangkong leaves, the thickest portions first and the leafy greens should be last. Add individually with one minute interval. Toss the leaves and stir. Turn off the heat after one minute. Add the liquid seasoning and season with adequate amounts of salt and pepper.
Serve this with warm rice. Enjoy!
Linda Rosario is a food enthusiast from Chef Needs “The Kitchen that Every Chef Needs”. Linda loves cooking and works as a Nurse.