Sautéed Tofu and Pechay in Bulgogi Dressing
Sautéed Tofu and Pechay in Bulgogi Dressing

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sautéed tofu and pechay in bulgogi dressing. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Very low cost but nutritious and delicious meal. Sauteed tofu with bok choy or in Tagalog, Ginisang Tokwa't Pechay. #budgetfriendly #vegetarian #easycooking Another easy vegetarian meal, and budget-friendly too. My kids love it, very easy to cook.all the ingredients are.

Sautéed Tofu and Pechay in Bulgogi Dressing is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Sautéed Tofu and Pechay in Bulgogi Dressing is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have sautéed tofu and pechay in bulgogi dressing using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sautéed Tofu and Pechay in Bulgogi Dressing:
  1. Make ready 200 g Pechay, Bok Choy or similar
  2. Take 1-2 small blocks fried tofu, diced
  3. Make ready 3 tomatoes, sliced thin
  4. Prepare 1/2 garlic head, sliced lengthwise
  5. Get 4-5 Tbsp Bulgogi Marinade (Korean BBQ sauce)
  6. Take 2 Tbsp Butter
  7. Get Cooking oil
  8. Make ready to taste Salt,
  9. Take to taste Pepper,

Instructions: Heat oil in a wok. Fry tokwa until golden on all sides. Garlic, ginger, soy sauce, Sriracha, black pepper and a little sugar flavor the tofu and greens for a light vegan dinner. Fried tofu and mushroom soak up deliciously savory and sweet bulgogi sauce like sponge and the flavor is so pure!!

Steps to make Sautéed Tofu and Pechay in Bulgogi Dressing:
  1. Prep your Pechay, wash and cut in bite-size pieces.
  2. In oil and butter, fry garlic until golden. Remove and set aside. Then in the same pan with the oil-butter, add the tomatoes. Simmer til soft and juicy. Add a pinch of salt.
  3. Add your pechay to the pan. Season with salt, pepper and 2 Tbsp Bulgogi marinade. Sauté and mix quicky.
  4. Drop in the fried tofu and add 1-2 tbsp more of Bulgogi marinade. Taste and adjust. Mix quickly and remove from heat.
  5. Plate and toss in the remaining Bulgogi marinade. Top with fried garlic and serve.

This recipe is a must try, even though you are not a vegetarian or vegan. Tofu and mushrooms needs a bit more patient to be golden brown, so let them do their magic in the skillet! Bulgogi Stew combines a few of my favorite ingredients all in one stew: Sliced beef, Tofu and mushrooms. Keeps your belly full and the endorphins Bulgogi stew combines savory bulgogi, soft tofu and an eclectic mix of mushrooms. When these flavors mix, you get something amazing 😉.

So that is going to wrap this up for this special food sautéed tofu and pechay in bulgogi dressing recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!