Sautéed Tofu and Pechay in Bulgogi Dressing
Cooking Instructions
- 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.
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