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.
Servings: 4 Servings
Calories: 184kcal
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
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