Sautéed Tofu and Pechay in Bulgogi Dressing


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


  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.