How to Prepare Award-winning Sautéed Tofu and Pechay in Bulgogi Dressing

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The ingredients needed to make Sautéed Tofu and Pechay in Bulgogi Dressing:

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

Flip over tofu strips and cook until other side turns brown. Continue to cook until all tofu has transformed into delicious Korean bulgogi tofu. This vegan tofu bulgogi is prepared with a traditional Korean marinade and then baked. The dish is gluten-free if tamari is used.

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.

This vegan tofu bulgogi is prepared with a traditional Korean marinade and then baked. The dish is gluten-free if tamari is used. Serve with rice and vegetables or accompaniments of choice. Instructions are for the freeze-and-marinate method described in the blog post. See notes section for a crispier version like what's pictured.

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