Sauteed Pechay and Tofu Recipe – Have you ever had a time when you simply can’t eat meat anymore as if your taste bud became so bland that the only food you want to eat is veggies? Well, I’m currently experiencing that. Probably because my diet this week was mostly meat. Well, who can resist the tasty Lechon courtesy of our neighbor who celebrated their 25th wedding anniversary? Who can resist the yummy, mouth-watering chicken adobo that I suddenly craved to the other day? And who can say no to a lip-smacking beef Mechado courtesy of my brother who (out of the blue) cooked for dinner?
The thing is the only veggie available in our fridge is pechay, also known as Chinese cabbage. Actually, cabbage is my favorite vegetable, aside from kangkong and ampalaya. So I thought why not cook something with pechay. I found some blocks of tofu in the fridge as well. And here’s my humble recipe for ginisang pechay and tofu (Sautéed Pechay and Tofu).
Sauteed Pechay and Tofu Recipe
How to Cook Sautéed Pechay and Tofu
And now I’ve got a happy tummy! Upon browsing, I found out that I am not the only one who likes this dish. Also, I found out that this dish is also known as Sautéed Bok Choy. I didn’t know that! The only “Bok Choy” I knew is the pet name for little boy. Anyway, I hope you do enjoy this dish as much as I did.