Palauan Stir-Fried Water Spinach (Kangkung) with Crispy Tofu – Authentic Palau Recipe
Wok-seared island greens tossed with crispy tofu and golden fried garlic.
- Country of Origin
- 🇵🇼 Palau (Micronesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Water spinach (or baby spinach), Golden fried tofu cubes, Red chilies, Fermented bean/soy sauce, Lots of garlic
Ingredients for Palauan Stir-Fried Water Spinach (Kangkung) with Crispy Tofu (4 Servings)
- 1.25 lbs (or 2.5 cups) water spinach (or baby spinach), prepped into bite-sized pieces
- 1.5 cups golden fried tofu cubes, washed and trimmed
- 1 cup red chilies
- 1 medium onion and 3 cloves garlic, finely minced with fermented bean/soy sauce
- 1.5 tbsp traditional Palau seasoning (lots of garlic, ginger)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fermented bean/soy sauce for 2–3 minutes until softened and fragrant.
- Add water spinach (or baby spinach) and golden fried tofu cubes along with lots of garlic, ginger, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with red chilies and serve straight from the skillet.