Adobong Kangkong (Water Spinach Adobo)
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Ingredients
- 400 g spinach
- 250 g firm tofu, cubed
- 2 tbsp light soy sauce
- 1 tbsp white wine vinegar
- 4 garlic cloves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 187 kcal
- Protein
- 13.1 g
- Carbohydrate
- 3.2 g
- of which sugars
- 1.9 g
- Fat
- 12.9 g
- of which saturates
- 1.5 g
- Fibre
- 2.9 g
- Salt
- 1.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic. Heat the vegetable oil in a wok and fry the garlic for 1 minute until fragrant.
- 2
Add the tofu and fry for 3-4 minutes until lightly golden.
- 3
Stir in the light soy sauce and white wine vinegar and simmer for 1 minute.
- 4
Add the spinach and stir-fry for 2-3 minutes until just wilted.
- 5
Serve with steamed rice.
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