In a bowl, combine oyster sauce, sesame oil, cornstarch and broth then mix until well blended. 1. In a pan, heat oil then saute garlic and onion 2. Add tinapa flakes then continue sauteing for a minute. 3. Add kangkong stalks then stir cook for another minute.
In a bowl, combine beef broth, oyster sauce, and corn starch. Mix well. Heat 2 tablespoons of cooking oil (preferably the one used to make toasted garlic) in a pan. When the oil gets hot, put-in the sliced kangkong stalks. Cook for 2 minutes. Pour-in the oyster sauce, beef broth, and cornstarch mixture.
In the same pan and oil, fry all of the tofu. Remove and set aside. Remove excess oil and sauté the remaining garlic until fragrant. Add the tofu back in the pan and mix well. Pour in the oyster sauce and water. Add the sugar and patis. Mix well. Bring to a simmer and add the kangkong leaves. Cover and simmer until the kangkong leaves is wilted.
Heat oil in a pan and fry half of the garlic. Remove the fried garlic and set aside. This will be sprinkled on top of the dish later. In the same pan and oil, fry all of the tofu. Remove and set aside. Remove excess oil and sauté the remaining garlic until fragrant. Add the tofu back in the pan and mix well. Pour in the oyster sauce and water.