Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sautéed tofu and pechay in bulgogi dressing. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sautéed Tofu and Pechay in Bulgogi Dressing is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Sautéed Tofu and Pechay in Bulgogi Dressing is something that I have loved my whole life. They are fine and they look fantastic.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook sautéed tofu and pechay in bulgogi dressing using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sautéed Tofu and Pechay in Bulgogi Dressing:
- Prepare 200 g Pechay, Bok Choy or similar
- Get 1-2 small blocks fried tofu, diced
- Get 3 tomatoes, sliced thin
- Get 1/2 garlic head, sliced lengthwise
- Get 4-5 Tbsp Bulgogi Marinade (Korean BBQ sauce)
- Take 2 Tbsp Butter
- Make ready Cooking oil
- Take to taste Salt,
- 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. Bulgogi Stew combines a few of my favorite ingredients all in one stew: Sliced beef, Tofu and mushrooms.
Instructions to make Sautéed Tofu and Pechay in Bulgogi Dressing:
- Prep your Pechay, wash and cut in bite-size pieces.
- 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.
- Add your pechay to the pan. Season with salt, pepper and 2 Tbsp Bulgogi marinade. Sauté and mix quicky.
- Drop in the fried tofu and add 1-2 tbsp more of Bulgogi marinade. Taste and adjust. Mix quickly and remove from heat.
- Plate and toss in the remaining Bulgogi marinade. Top with fried garlic and serve.
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 😉. Fried tofu and mushroom soak up deliciously savory and sweet bulgogi sauce like sponge and the flavor is so pure!! 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!
So that’s going to wrap it up for this exceptional food sautéed tofu and pechay in bulgogi dressing recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
