Garlicky tofu and pechay (Chinese cabbage) stir fry

Course Main Course
Cuisine Filipino
Keyword low fat, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Connie Veneracion


  • 1 tablespoon cooking oil
  • 150 grams firm tofu cut into one-inch cubes and deep fried until golden and crisp
  • 1 small onion thinly sliced
  • 4 cloves garlic minced
  • 1/4 teaspoon grated ginger
  • 1/2 teaspoon freshly ground black pepper
  • soy sauce (I used Kikkoman), to taste
  • 1 generous pinch sugar
  • 2 cups pechay (or similar variety of Chinese cabbage), sliced
  • Sriracha to taste
  • few drops sesame seed oil


  • Heat the cooking oil. Add the tofu, garlic, onion, ginger and pepper. Stir fry for half a minute.
  • Pour in about a tablespoonful of soy sauce. Add the sugar. Stir fry until the tofu soaks up the liquid.
  • Add the pechay.
  • Add a little more soy sauce. Pour in the Sriracha. Continue stir frying just until the leaves are wilted.
  • Drizzle in a few drops of sesame seed oil. Stir. Serve hot.