Ginisang Pechay with Tofu

Ginisang pechay with tofu is a practical meat-free Filipino ulam that pairs soft leafy greens with crisp-edged tofu. Cooking the stems before the leaves keeps the pechay evenly tender, while browning the tofu separately prevents it from breaking into the sauce.

Ingredients

• 400 grams firm tofu, drained
• 2 bunches pechay, about 500 grams
• 2 tablespoons cooking oil, divided
• 4 cloves garlic, minced
• 1 small onion, sliced
• 2 tomatoes, chopped
• 1 tablespoon soy sauce
• 1/2 cup water
• 1 teaspoon cornstarch mixed with 1 tablespoon water, optional
• Ground black pepper to taste

Measure ingredients before heating the pan. Preparing the sauce, aromatics and vegetables first keeps garlic from burning and prevents raw-meat utensils from being reused accidentally.

Prepare ingredients safely

Wash vegetables under running water before cutting. The FDA recommends plain running water and advises against soap or detergent on produce. Use a clean board and knife. Keep raw pork and its juices separate from tofu, cooked food and ingredients that will not receive more cooking.

Refrigerate tofu and raw meat until needed. Thaw frozen pork in the refrigerator, cold water changed regularly, or the microwave when it will be cooked immediately. Do not thaw perishable food on the counter.

Press and brown the tofu

Pat the tofu dry and press it gently between clean towels for 10 minutes. Cut into bite-size cubes. Heat one tablespoon oil in a non-stick or well-seasoned pan and brown the tofu on several sides. Transfer it to a clean plate.

Turn the pieces only after a crust forms. Crowding or moving them too early makes sticking more likely. Do not return cooked tofu to a plate that held raw meat.

Separate pechay stems and leaves

Rinse the pechay carefully because soil can collect near the base. Slice the pale stems into short pieces and keep the green leaves separate. Similar-size pieces cook at the same rate.

Discard slimy or badly damaged leaves. Drain the vegetables so excess water does not dilute the sauce.

Build the ginisa and finish

Add the remaining oil to the pan. Sauté garlic and onion over medium heat, then add tomatoes and cook until soft. Add pechay stems, soy sauce and water; cover for 2 minutes.

Add leaves and browned tofu, fold gently and cook another 1 to 2 minutes. Use the cornstarch mixture only if a thicker sauce is desired. Season with pepper. For another tofu-and-vegetable meal, try adobong kangkong with tofu.

Adjustments and serving

Add sliced mushrooms with the pechay stems, or a small chilli at the table. For a gluten-free version, use a clearly labelled gluten-free tamari and verify every condiment.

Taste only after ingredients that require cooking are fully done. Add soy sauce, fish sauce and salt gradually because condiments can already be high in sodium. Serve the dish hot with freshly cooked rice.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the room is hotter than 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until steaming hot throughout.

Discard food left out beyond the safe time limit; appearance and smell cannot confirm safety. Freeze promptly if the dish will not be used within the refrigerator window, label the date and thaw safely before reheating.

Yield: 4 servings. Prep time: about 20 minutes. Cook time: about 15 minutes.

Food-safety references

• FDA: Selecting and serving produce safely
• FDA: Safe food handling
• FDA: Safe food storage

Recipe reviewed: 19 October 2026.