Recipe: Yummy Sautéed Water Spinach & Tofu (Tumis Kangkung & Tahu)

Sautéed Water Spinach & Tofu (Tumis Kangkung & Tahu). Pour off excess water from spinach; add spinach to pan. When spinach begins to release juices, add cornstarch mixture. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt.

I serve it with Garlic Parmesan Salmon, Instant Pot Chicken Thighs or French Onion Roasted Chicken. Water spinach also known as Chinese water spinach, rive spinach is the most popular leafy greens in hot summer days. It has long leaves and hollow stems so we name it "空(kōng)心(xīn)菜(cài)", literally translated as hallow heart vegetable. You can cook Sautéed Water Spinach & Tofu (Tumis Kangkung & Tahu) using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sautéed Water Spinach & Tofu (Tumis Kangkung & Tahu)

1. Prepare of Water spinach (cut into 2 inches long. I usually separated the stems and the leaves).
2. You need of Tofu (cut into small cubes).
3. You need of Sliced thai chili.
4. It's of Sliced shallots.
5. Prepare of Sliced garlic.
6. You need of Sliced tomatoes.
7. It's leaves of Bay.
8. It's of Chicken powder.
9. It's to taste of Salt.
10. You need of Oil.

It is grown in water or damp soil. The tender leave usually has a sweet and mild taste. Garlic Butter Sauteed Spinach - A super easy and healthy recipe for a side everyone will love. Fresh spinach sautéed with garlic and butter; then lightly seasoned with salt and pepper.

Sautéed Water Spinach & Tofu (Tumis Kangkung & Tahu) instructions

1. Using the skillet frying the tofu (I don’t used oil) until golden brown. Set aside..
2. Now still in the same skillet add little bit oil, then sautéed all the sliced chilies, shallot, garlic, tomatoes, and bay leaves. Sautéed for about 2-3 minutes..
3. Then add the water spinach steams. Sautéed and cook it until it cooked but not fully cooked. Splash with some water to avoid burning..
4. Add the water spinach leaves, sautéed until slightly withered then season with chicken powder and salt. Keep sautéed for about 2 minutes until withered but still crunchy. Taste it before turn off the heat. Then transfer to serving plate. It’s done, and enjoy!.
5. HappyCooking!.

The key to delicious, flavorful sauteed spinach is to saute it, not stew it, which is what I've seen too many people do when they think they're sauteing it. Cook it quickly over very high heat, stirring very frequently so the liquid that cooks off evaporates more or less immediately, so the pan stays dry and the spinach leaves are cooking in. Pronounced 'ong choy' in Cantonese, water spinach is a tropical plant with delicate leaves and shoots which can be found growing in water or in damp soil. When you bite into it, its flavour is fairly mild, making it a popular choice for stir fries. Water spinach is firm yet still tender because the shoot is hollow inside.