Ginisang Togi at Tokwa (Sauteed Bean Sprouts and Tofu)
This ginisang togi at tokwa recipe is a one of my favorite vegetable dishes to make. It is fast, easy and a very healthy and economical source of protein. The dish cost around $3 for a serving of 4. It’s delicious paired with steamed rice and fried pork chops or fried fish. I usually double the amount I prepare and use the other half for my vegetable eggrolls.
Makes 4 Servings
Ingredients
1 tub tofu, firm style, cut into 1-inch cubes (around 2 cups)
4 cups bean sprouts
1 cup carrots, sliced to strips
1 to 2 cloves garlic, peeled and minced
1/2 onion, finely chopped
vegetable oil
salt and pepper
Procedure
Drain tofu and cut into cubes. Pat dry with paper towels.
In a wide skillet or pan, heat vegetable oil until very hot. Saute tofu cubes until lightly browned. Remove from skillet and set aside.
Add to pan additional oil as necessary. Saute onions and garlic until tender and translucent.
Over high heat, add in carrots and saute until tender but crisp, around 1 to 2 minutes.
Add in bean sprouts. Continue to stir-fry for around 2 to 3 minutes. Season with salt and pepper.
Serve hot.
TIP:
To use leftovers as vegetable eggrolls, drain juice from the sauteed bean sprouts and tofu dish. Spoon 2 to 3 tablespoons onto a lumpia or eggroll wrapper. Roll like a burrito log, sealing contents. Deep-fry until golden brown and serving with spicy vinegar dip.
Vegetable Delights in The CookMobile Archive:
Ginisang Upo at Hipon (Sauteed Bottle Gourd with Shrimp)
Ginisang Munggo at Chicharon (Sauteed Mung Bean Soup and Pork Rind)
More Good Food!
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