Garlicky tofu and pechay (Chinese cabbage) stir fry
Servings 2
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.