Kangkong and Tofu with Oyster Sauce

Steps

1. Drain tofu and pat dry with paper towels. Cut into 1/2-inch cubes.
2. Trim about 2 inches off the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating stalks from leaves. Wash and drain well.
3. In a bowl, combine oyster sauce, chili garlic sauce, water, sesame oil, and cornstarch. Stir until well blended; set aside.
4. Heat oil in a wide skillet over medium heat. Add tofu and cook until golden and crispy. Remove, drain on paper towels, and keep warm.
5. Remove excess oil from the pan, leaving about 2 tablespoons. Add onions and cook until softened.
6. Increase heat to high. Add the sauce mixture and cook, stirring, until bubbly and thickened.
7. Add the kangkong stalks and cook about 30 seconds until half done.
8. Add the kangkong leaves and cook, stirring regularly, another 30 seconds until tender but still crisp.
9. Add the tofu and toss quickly to coat with sauce.
10. Season with salt and pepper to taste. Serve hot.