Ginisang Togi at Tokwa (Tofu and Bean Sprouts Stir Fry)
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 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Entree, Side Dish
Cuisine: Asian
Servings: 4 Servings
Calories: 184kcal
- 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 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.
- 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.
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