Recipe of Any-night-of-the-week Sautéed Tofu and Pechay in Bulgogi Dressing

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, sautéed tofu and pechay in bulgogi dressing. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

#budgetfriendly #vegetarian #easycooking Another easy vegetarian meal, and budget-friendly too. My kids love it, very easy to cook.all the ingredients are. #easyandyummyrecipe #tofurecipe #pechayrecipe #tipidsulit #ofwlife dont forget to hit like and subscribe @JYRA VLOGS @Simply Nympha @ScarletteKeyla Vlogs. Bitter gourd (ampalaya) tomato onion tofu garlic shitake mushroom ground pepper oil salt korean bbq sauce (bulgogi sauce) quail eggs. Tofu bulgogi recipe made with a classic Korean marinade and baked, not fried.

Sautéed Tofu and Pechay in Bulgogi Dressing is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Sautéed Tofu and Pechay in Bulgogi Dressing is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have 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:

1. Make ready 200 g Pechay, Bok Choy or similar
2. Take 1-2 small blocks fried tofu, diced
3. Get 3 tomatoes, sliced thin
4. Take 1/2 garlic head, sliced lengthwise
5. Prepare 4-5 Tbsp Bulgogi Marinade (Korean BBQ sauce)
6. Prepare 2 Tbsp Butter
7. Get Cooking oil
8. Take to taste Salt,
9. Make ready to taste Pepper,

This healthy vegetable is classified as a cabbage. This Filipino bok choy recipe is simple and delicious. Instructions: Heat oil in a wok. Fry tokwa until golden on all sides.

Steps to make Sautéed Tofu and Pechay in Bulgogi Dressing:

1. Prep your Pechay, wash and cut in bite-size pieces.
2. 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.
3. Add your pechay to the pan. Season with salt, pepper and 2 Tbsp Bulgogi marinade. Sauté and mix quicky.
4. Drop in the fried tofu and add 1-2 tbsp more of Bulgogi marinade. Taste and adjust. Mix quickly and remove from heat.
5. Plate and toss in the remaining Bulgogi marinade. Top with fried garlic and serve.

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. 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.

So that is going to wrap this up for this exceptional food sautéed tofu and pechay in bulgogi dressing recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!