This Ginisang Pechay at Tokwa recipe is originally from Mama Sita’s Lutong Bahay recipe book. The book contains a handful of easy-to-cook recipes for home chefs and mommies like me. I first cooked this healthy veggie dish last week together with my husband and we were so surprised that it turned out great. It’s inexpensive and easy to prepare. Plus, it’s a healthy dish for the whole family.

Ginisang Pechay at Tokwa (serves 4)

You can adjust the amount of Mama Sita’s Oyster Sauce to your liking. I put 3 instead of 2 tablespoons. It’s also better if the pechay is half-cooked. Enjoy!

Ingredients:
4 tbps cooking oil
1 pc (100 g) tokwa (tofu)
1 garlic clove, crushed
1 pc onion, sliced into strips
2 pcs ripe tomatoes, chopped
2 tbsps Mama Sita’s Oyster Sauce
3 bunches pechay, washed and cut into half
3 tbsps water
 

 
Procedure:

1. Heat cooking oil in a wok and fry tokwa until golden brown. Drain and set aside. Let it cool then cut into squares, preferably 1/2 inch thick.
2. In the same wok, saute garlic, onion, and tomatoes. Wait until the tomatoes start to soften.
3. Add the tokwa squares, water, and Mama Sita’s Oyster Sauce.
4. Add the white part of the pechay and stir for 30 seconds, then add the green leafy part.
5. Cook on high heat for a minute, turn off the heat, then cover. Do not overcook the pechay.

Published: 2012-10-24 13:27:33