Garlicky Pechay & Tofu

Ingredients for Garlicky Pechay & Tofu

• 2 blocks firm tofu (about 500 g), cut into small cubes
• 400 g pechay or baby pak choy, chopped
• ¼ cup vegetable stock
• 1 tbsp sesame oil
• 3 tbsp light soy sauce, or to taste
• 1 tsp sugar
• 3 shallots, thinly sliced
• 1 whole garlic, minced
• 1 tsp grated ginger
• Freshly ground black pepper, to taste
• Oil, for frying

How to cook Garlicky Pechay & Tofu

1. 1.Heat oil for deep-frying and fry tofu until golden and crisp; drain and set aside.
2. 2.In another wok, sauté garlic in a little oil over low heat until light brown.
3. 3.Add shallots and ginger; cook until the shallots soften.
4. 4.Raise heat to high, add pechay, and stir-fry 30 seconds. Add stock and soy sauce, then cook 1 minute until slightly wilted but still crisp.
5. 5.Add tofu, sugar, and sesame oil; toss to coat, season with black pepper, and adjust seasoning if needed.