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!
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
- 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.
- 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
- 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.
“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.”