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
2 cloves garlic, peeled and minced
1/2 onion, finely chopped
1 tbsp fish sauce
vegetable oil
salt and pepper
Procedure
Wash bean sprouts and drain well. Drain tofu, pat dry with paper towels and cut into cubes. In a wide skillet or pan, heat vegetable oil until very hot. Add tofu cubes and spread across surface of pan. Allow to lightly brown and then stir to lightly brown other sides. 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 30 seconds. Add in bean sprouts and continue to stir-fry for another 2 to 3 minutes. Season with pepper generously and adjust salt to taste. Serve hot.
Vegetable Delights in The CookMobile Archive:
Ginisang Upo at Hipon (Sauteed Bottle Gourd with Shrimp)
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