Ginisang Togue at Tokwa

Ginisang Togue at Tokwa is easy to make and cooks in minutes. This vegetable stir-fry with crisp tofu is a fantastic side dish and is nutritious as it is delicious.

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 in thin strips to ensure quick cooking.
• The bean sprouts just need a few stirs; remove 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 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 and fried fish or grilled pork. The remaining portion I use as filling for lumpiang prito to enjoy as midday merienda throughout the day.
• Due to loss of texture, this stir-fry is best served freshly cooked. To store leftovers, allow to cool completely and transfer in a container with a tight-fitting lid. It should keep in the refrigerator for up to 3 days. Unfortunately, this dish does not freeze well.
• To reheat, place in a wide pan over high heat and stir regularly until completely heated through. Or warm in the microwave at 1 to 2-min intervals until heated through.

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5 from 1 vote

Ginisang Togi at Tokwa (Tofu and Bean Sprouts Stir Fry)

Mung Bean Sprouts and Tofu vegetable stir-fry is a tasty and filling side dish the whole family will love. It's quick and easy to make and budget-friendly, too.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Entree, Side Dish

Cuisine: Asian

Keyword: ginisang togue at tofu, mung bean sprouts stir-fry

Servings: 4 Servings

Calories: 184kcal

Author: Lalaine Manalo

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 1/2- inch cubes.
• In a wide skillet over medium heat, heat oil until it begins to sizzle but not smoking
• 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.

Nutrition

Serving: 4g | Calories: 184kcal | Carbohydrates: 13g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 244mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2570IU | Vitamin C: 17mg | Calcium: 134mg | Iron: 2mg

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