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Garlicky Pechay & Tofu

I think we had enough meat during the holiday season, so we are posting something meat free today and it’s so good! Garlicky Pechay & Tofu is a vegetarian recipe of stir fried deep fried crispy tofu with chopped Pak Choy in a sauce infused with tons of garlic, shallots and ginger.

I think it’s a perfect time to detox, it has been a couple of weeks now since we devoured a lot of amazing holiday dishes, from Christmas parties, Christmas Dinner, Noche Buena and even New Year’s celebration, all of that most definitely had added a couple of inches on our waistlines. That is why today we are cooking something meat free, a pure vegetable dish that is not just healthy but delicious as well. Garlicky Pechay & Tofu, a vegetable dish that is light not just on your weight but even with the budget, which is also important this time since most of us had blown their budgets away with those amazing dishes we served over the holidays. While this is a vegetarian dish, the flavours and textures are bold, in fact this is one of our favourite vegetable dishes to serve paired with heavy dry meat dishes, its simple too just like any stir-fried dishes. So, there you have, give this a shot if you haven’t tried something similar, you will be surprised how fulfilling this dish is.

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Garlicky Pechay & Tofu

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 5
  • Category: Main Course
  • Cuisine: Filipino


Garlicky Pechay & Tofu is a vegetarian recipe of stir fried deep fried crispy tofu with chopped Pak Choy in a sauce infused with tons of garlic, shallots and ginger.


  • 2 blocks firm tofu (approx. 500g), cut into small cubes
  • 400 g large bunches of pechay / baby pak choy, chopped
  • 1/4 cup vegetable stock
  • 1 tbsp sesame oil
  • 3 tbsp light soy sauce (adjust according to your liking)
  • 1 tsp sugar
  • 3 pcs shallots, thinly sliced
  • 1 whole garlic, minced
  • 1 tsp grated ginger
  • freshly ground black pepper
  • oil


  1. In a wok heat oil for deep frying, once hot deep fry tofu until golden brown and crispy, remove from wok then set it aside.
  2. In a separate wok, heat small amount of oil then sauté garlic in low heat until light brown.
  3. Add shallots and ginger then continue to sauté until shallots are soft.
  4. Bring heat to high then add the pechay, stir fry for 30 seconds then slowly add the vegetable stock and light soy sauce. Cook for a minute or until pechay is slightly wilted, slightly crunchy texture is better.
  5. Add the tofu, sugar and sesame oil, give it a good mix to coat tofu with the sauce. Season with freshly ground black pepper and salt (if needed) then serve.

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