Ginisang Kangkong with Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple stir-fry of water spinach with tofu and garlic, seasoned with soy sauce. This Filipino recipe (vegetarian), ready in about 20 minutes, pairs Water spinach, Firm tofu, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Filipino cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
  2. Step 2: Add 8 oz cubed tofu and stir-fry for 3 minutes until lightly golden on the edges.
  3. Step 3: Add 12 oz trimmed water spinach and stir-fry for 3 minutes until wilted.
  4. Step 4: Stir in 1 tbsp soy sauce, 1/4 tsp salt, and 1/4 tsp sugar. Cook for 1 more minute until vegetables are tender but still crisp.

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