Singaporean · Lunch, Dinner
Sambal kangkung with tofu
Stir-fried water spinach and tofu in a fiery shrimp-paste sambal.
- Calories
- 580 kcal
- Protein
- 34 g
- Carbs
- 61 g
- Fat
- 22 g
- Prep
- 10 min
- Cook
- 10 min
Per serving, for one person.
Contains: soy.
Ingredients
- 200 g Water spinach (kangkung)
- 160 g Firm tofu
- 2¾ chillis Red chillies
- 3 cloves Garlic
- 1 tsp Sugar
- ½ tbsp Sunflower oil
- 55 g Jasmine rice
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Pan-fry the tofu cubes in half the oil for 4 minutes until golden, then set aside.
- Blend the chilli and garlic to a paste, fry in the remaining oil for 2 minutes until fragrant.
- Add the water spinach and stir-fry for 3 minutes until just wilted.
- Return the tofu, season with sugar and toss through, then serve with the rice.
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