Go Back
Print
Recipe Image
–
+
servings
Print
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
Ingredients
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
Instructions
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.
Video