Ginisang Togue at Tokwa is easy to make and cooks in minutes. This vegetable stir-fry with crisp tofu is a meatless dish you'll feel good serving the whole family. It's nutritious, delicious, and budget-friendly, too!
This vegetable stir-fry is one of my favorite side dishes. Not only is it quick and easy to make, but it's also budget-friendly and healthy.
Soybeans are an inexpensive source of protein; bean sprouts and tofu provide a vegetarian dinner option that's nutritious as it is delicious. Each serving of this dish is only 184 kcal!
Vegetable ingredients
It uses only a handful of ingredients and is customizable to what you have on hand. Below are some suggestions.
- Green beans (Bagiuo beans), cut thinly on a bias
- Celery, sliced thinly
- Snow peas
- Shitake mushrooms, cut into strips
- Scallions, cut into two-inch lengths
Cooking tips
- For best results, drain the tofu well and pat dry with paper towels to rid of excess moisture.
- Cut the carrots into thin strips to ensure quick cooking.
- The bean sprouts just need a few stirs; remove them from heat immediately as they will continue to cook in their residual heat.
- Stir-fry on high heat to keep the vegetables from overcooking in the steam
- Do not add water or liquid, as the bean sprouts have a very high water content and will expel liquid.
How to serve
- I like to double the recipe and serve half as a side dish for lunch and dinner with steamed rice, fried fish, or grilled pork. The remaining portion I use as filling for lumpiang prito to enjoy as midday merienda throughout the day.
- This vegetable stir-fry is best served freshly cooked the bean sprouts tend to become mushy over time. Store leftovers in an airtight container and refrigerate for 1 to 2 days. The dish doesn't freeze well.
- To reheat, place in a wide pan over high heat and stir regularly until completely heated through.
Want variety? Try this recipe with shrimp!
More vegetable recipes
Ingredients
- 1 package (12 ounces) firm tofu
- 2 tablespoons canola oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and cut thinly
- 4 cups bean sprouts
- salt and pepper to taste
Instructions
- Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into ½- inch cubes.
- In a wide skillet over medium heat, heat oil.
- Add tofu and spread into a single layer. When starting to crisp, turn and continue to cook until lightly browned. Remove from pan, drain excess oil on paper towels and keep warm.
- Add onions and garlic to the pan and cook until softened.
- Add carrots and cook for about 1 minute or until tender yet crisp.
- Add tofu and bean sprouts and stir fry briefly for about 1 to 2 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- For best results, drain the tofu well and pat dry with paper towels to rid of excess moisture.
- Cut the carrots into thin strips to ensure quick cooking.
- The bean sprouts just need a few stirs; remove them from heat immediately as they will continue to cook in their residual heat.
- Stir-fry on high heat to keep the vegetables from overcooking in the steam
- Do not add water or liquid, as the bean sprouts have a very high water content and will expel liquid.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Anne says
Your recipes made my fasting easy. Thank you for all the vegetable recipe ideas. Yesterday, I cooked vegetable menudo, followed your recipe but I just swapped meats to tofu and mushrooms. Can't even taste sa difference 🙂
Mary says
Excellent. Thank you.
Agripino De Guzman says
I have been looking go Pateros Inutak BUT I can’t find it. Can send it to me. Thanks s lot.