One of my mother’s favorite dish when she’s on a budget is Kangkong with Tokwa in Oyster Sauce.  As children, we’re not one for vegetables and we’d often get the “sermon” about children starving somewhere in Africa.  When I got older, I outgrew that dislike and now it’s my turn for the speech about children starving in Africa. I’d be happy if I can just get the kids and the hubby to take one or two leaves each!

Budget aside, I often make this dish too, when wanting a cheap but equally satisfying food on the table. This is a very healthy side dish. If you’re on a diet, you can eat this on it’s own, without rice or accompanying protein since it has tofu.

So this one is a take on my mothers dish plus chili on the side. It’s very easy to make. This is one of those Pinoy dishes that you actually just throw in together. Though there are many steps to do this, note that this is done very quickly to maintain the crispiness of the veggies and the tofu.

Kangkong at Tokwa in Chili Garlic Sauce