Vietnamese · Dinner
Rice with Stir-Fried Morning Glory and Tofu
Steamed jasmine rice topped with water spinach stir-fried in garlic and shallot, tossed with pan-fried tofu cubes and finished with soy sauce for savoury depth. A quick weeknight Vietnamese plate balancing crisp greens, tender tofu and glossy sauce over warm rice.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
396Calories
19.8gProtein
19.2gFat
40.9gCarbs
5.2gSugar
4.3gFiber
656mgSodium
0mgChol
2.7gSat Fat
658mgPotassium
198mgCalcium
4.6mgIron
0mcgVitamin B12
35mgVitamin C
vegetarian
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Pat tofu dry with paper towel. Mince garlic. Cut water spinach into 2-inch lengths, keeping thicker stems separate from leafy tops. Thinly slice scallion.
2
Fry
Heat half the vegetable oil in a wok over medium-high heat. Fry tofu cubes for 4-5 minutes, turning occasionally, until golden and crisp on most sides. Remove to plate.
3
Saute
Add remaining oil to wok over medium-high heat. Add garlic and stir for 20 seconds until pale gold, taking care not to brown.
4
Stir-fry
Add water spinach stems over high heat and toss for 1 minute until they soften. Add leaves and toss another 1-2 minutes until wilted but bright green.
5
Season
Return tofu to wok. Add soy sauce, sugar and salt. Toss over high heat for 1 minute until glossy and evenly coated.
6
Plate
Spoon cooked jasmine rice into a bowl, top with tofu and water spinach, and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz160g, about two-thirds of a 14 oz block firm tofu
- 11 oz314g water spinach
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1 1/2 cup280g cooked jasmine rice
- 22 scallion
