Tofu Dishes: Stir-fried Tofu with Polunchay

In my previous post, I featured a tokwa dish that many readers seem to like. If you are curious to read that post, you may click here. 

This time, I’m featuring a tofu dish I tried with polunchay, a veggie I met for the first time at the grocery store. 

I had to google search for polunchay recipes before finally deciding whether to try it or not. These were what I saw: Polunchay... Chinese spinach... stir-fried spinach with garlic...

Okay then, I placed two packs on my cart. (Uh uh... don't you think it's quite expensive? Sssshhh... I didn't realize that until I opened the pack before cooking. too late eh?) Then, a few steps away, I saw packs of tokwa and tofu. Well, how about tofu with plenty of garlic?! Hmmm... are you thinking what I’m thinking?  

Here it is- - - Stir-fried Tofu with Polunchay.

Ingredients: 

Oil

Tofu 250 gms, cut into chunks

2 cloves garlic, minced and sliced

Polunchay

Oyster sauce

Salt

Pepper

Directions: 

1. Fry tofu chunks in oil until golden brown. 
2. Set aside.
3. In the same pan, sauté garlic in sesame oil until crispy brown. Set aside half of the garlic. 
4. Add polunchay. 
5. Add oyster sauce, salt and pepper.
6. Simmer. 
7. Top with fried tofu and garlic. 

Oooopppsss... sorry, I think I overcooked the polunchay. 

Lessons learned: 

Don’t overcook the polunchay. 
I should have transferred the polunchay  to the serving dish first before adding the fried tofu and remaining garlic as toppings.
Next time, I will try soaking the polunchay in cold water for the crisp, or blanch the leaves for a fresh green color. 

Oh, I couldn't wait to see more polunchay in the veggie shelves next time. Sad to say, this may not be a very common green leafy veggie. You may substitute this with kangkong or spinach. 

Meanwhile, hubby and I had to settle with this... with fried fish, of course. Hubby says, "Perfect!" And that was enough to make my day.