Ginisang Pechay with Tofu Recipe
Ginisang pechay with tofu is an easy, healthy, and affordable recipe to prepare for your family; packed with healthy ingredients, a great dish for vegetarians.
Equipment
- Chopping board and knife
- Pan and wooden spoon
- Colander
Ingredients
- oil, for frying
- 500 grams tofu, cut into cubes
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 3-4 medium tomatoes, chopped
- 2 tablespoons soy sauce or fish sauce
- 1 teaspoon sugar -- optional
- 3 bundles pechay leaves, chopped
- ½ teaspoon salt, or more as desired
- ¼ teaspoon ground black pepper
Instructions
- In a medium wok/ pan, heat oil over medium heat.
- Fry the cubed tofu until golden brown. Set aside.
- Using about 2 tablespoons of oil, saute garlic until aromatic and slightly brown.
- Add onion and cook until translucent.
- Combine the tomatoes and cook, mashing from time to time with the back of the cooking spoon, until softened and releases its juice.
- Pour soy sauce (or fish sauce) and sugar (if using) then add pechay leaves.
- Continue cooking for about 3-5 minutes or until pechay becomes little soft.
- Toss the fried tofu and mix to combine.
- Season with salt and pepper.
- Serve and enjoy!
Notes
Notes:
Convert this recipe into a vegan dish by using soy sauce and omitting sugar.
