Sautéed Tofu and Pechay in Bulgogi Dressing
Sautéed Tofu and Pechay in Bulgogi Dressing

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sautéed tofu and pechay in bulgogi dressing. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

In oil and butter, fry garlic until golden. Sautéed Tofu and Pechay in Bulgogi Dressing #veggies. See recipes for Sautéed Tofu and Pechay in Bulgogi Dressing too.

Sautéed Tofu and Pechay in Bulgogi Dressing is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Sautéed Tofu and Pechay in Bulgogi Dressing is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have sautéed tofu and pechay in bulgogi dressing using 9 ingredients and 5 steps. Here is how you cook it.

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

Choice of beef or spicy pork Bulgogi, Korean fried chicken or crispy tofu (VF) served on top of mixed greens with Asian coleslaw, pickles, corn, chickpeas, carrots, radish and chives. Choose dressing: lemon ginger, garlic miso or house vinaigrette. Served with cornbread Koja's classic Beef Bulgogi and melted cheese, with onions& bell peppers, on a hoagie roll.. Japanese udon noodles sauteed together with vegetables and shiitake mushrooms in our special sauce. purple cabbage, carrots, edamame.

Instructions 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.

Choice of dressing: Asian Peanut Dressing or Koja's House Creamy Vinaigrette Dressing. Fries topped with sauteed kimchi, sriracha mayo, crema, shredded cheese, and scallions. Take the tofu out of the package and drain the liquid. Then wrap the tofu block in a tea towel (clean of course) and place a heavy pan on top of it. Traditional Korean bulgogi (beef) with sautéed shiitake mushroom, spinach, zucchini, carrot served over white rice.

So that’s going to wrap this up with this special food sautéed tofu and pechay in bulgogi dressing recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!