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Chinese Spinach with Tofu – Easy, Healthy, and Perfect with Rice

Some dishes don’t shout.They simmer.This quick stir-fry of tofu and spinach isn’t meant to impress a crowd—just to nourish one hungry soul at the end of the day.It’s healthy. It’s hot. It’s home.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course, Salad
Cuisine: Filipino
Ingredients Method

Ingredients
  

  • 1 bunch Chinese spinach Alugbati or Kangkong, rinsed
  • 1 block firm tofu cubed
  • 3 cloves garlic chopped
  • 1 small red onion sliced
  • 1 thumb ginger sliced
  • 1 stalk leek sliced
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1/2 cup water or broth
  • 1/2 tsp chicken powder or MSG optional
  • Salt and pepper to taste
  • Neutral oil for sautéing

Method
 

  1. Heat oil in a pan. Fry tofu until golden on all sides. Set aside.
  2. In same pan, sauté garlic, onion, and ginger until fragrant.
  3. Add leeks and stir for 30 seconds.
  4. Add oyster sauce, soy sauce, water/broth, and chicken powder. Mix well.
  5. Return tofu to the pan. Add spinach and toss until just wilted.
  6. Season with salt and pepper. Serve hot over warm rice.