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Ingredients
Braised Water Spinach with Tofu
500 g firm tofu (see Note)
¼ cup (60 ml) oil
1 clove garlic, chopped
2 cm × 2 cm piece fresh ginger, chopped
750 g water spinach, cut into 4 cm lengths
2 tablespoons kecap manis
2 tablespoons soy sauce
1 tablespoon toasted sesame seeds
Method
1. Drain the tofu on paper towels and cut into 2 cm cubes. Heat a wok or large frying pan over high heat, add 2 tablespoons of the oil and swirl to coat the surface of the wok. Add the tofu and cook, turning occasionally, for 5 minutes, or until lightly browned. Drain on crumpled paper towels.
2. Heat the remaining oil in the wok, add the chopped garlic and ginger and stir-fry for 1 minute. Stir in the water spinach, kecap manis, soy sauce and 1 tablespoon water, toss well, then add the tofu and gently stir for 1 minute, or until the water spinach has wilted. Sprinkle with the sesame seeds and serve immediately with rice.
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