This delicious Ginisang Togue with tofu and shrimp features stir-fried mung bean sprouts, carrots, and green beans. With a simple yet flavorful sauce, it is a protein-packed meal that is light and easy to make.
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Ingredients you'll need
Notes and substitutions
- Bean Sprouts: I used mung bean sprouts, which have a mild, slightly nutty flavor and a crispy texture. You can also go for soybean sprouts with larger heads and a more robust flavor.
- Proteins: I used tofu and shrimp for this recipe. You can also use sliced or ground chicken, pork, or beef. Feel free to customize it with your favorite protein choices.
How to make this recipe
Step 1: Prepare sauce
Make the sauce by combining 1 tablespoon oyster sauce, 1 tablespoon soy sauce, ½ cup of water, and 2 teaspoons cornstarch in a bowl.
Step 2: Fry tofu
Cut 1 block of tofu into small bite-sized pieces and place them on paper towels to absorb excess moisture. Sprinkle them with salt.
Heat a wok or sauté pan over medium-high heat and add about ¼ inch of oil. Shallow-fry the tofu until golden brown and crispy. Transfer to a plate. Remove excess oil from the pan.
Step 3: Sear shrimp
Season 8 ounces of shrimp with salt and pepper. Sear them until they turn pink and opaque, about a minute on each side. Transfer to a plate.
Step 4: Sauté aromatics
Sauté ½ onion and 4 garlic cloves until softened, about 2 minutes. Add 2 ripe tomatoes and sauté them until they start to break down and caramelize, about 3 minutes. Caramelizing the aromatics is crucial for a rich and flavorful base.
Step 5: Add vegetables
Add 4 ounces of carrots and 4 ounces of green beans. Cook for about 2 minutes, until tender-crisp. Season with salt and pepper. Add more oil as needed.
Step 6: Add chili peppers
Add 2 chili peppers and stir-fry for a minute, if you want to reduce the spiciness.
Step 7: Add bean sprouts and sauce
Add 1½ pounds of bean sprouts along with the sauce. Keep tossing until slightly wilted, about 3 minutes. The bean sprouts will release more water as they cook.
Step 8: Add tofu and shrimp
Add the tofu and shrimp. Toss them together.
Step 9: Add scallions and season
Sprinkle some scallions and season with ground pepper as desired. Turn off the heat.
Serve and enjoy! For a satisfying meal, pair Ginisang Togue with Tofu and Shrimp with fried fish and rice.
Recipe FAQs
According to WebMD, bean sprouts have numerous health benefits including vitamin C, proteins, fibers, and antioxidants. They help control blood pressure and prevent cancer by slowing cancer cell growth.
They also benefit digestion, promote healthy eyesight, and support heart health by balancing cholesterol levels and reducing the risk of heart disease. Consulting a healthcare professional for personalized dietary advice is advisable.
Bean sprouts are easy to overcook and don't require much cooking time. They can quickly become limp and lose their crunchiness.
They tend to release more water, making them slightly watery. However, some prefer this softer texture, so it all comes down to personal taste.
More Filipino recipes with bean sprouts
- Lumpiang Gulay: Crispy spring rolls filled with bean sprouts and other vegetables, wrapped in lumpia wrappers and deep-fried until golden.
- Lumpiang Sariwa: Fresh spring rolls with stir-fried vegetables, including bean sprouts, wrapped in a soft, crepe-like wrapper and served with a sweet peanut sauce.
- Ukoy: Shrimp fritters made with a variety of vegetables like bean sprouts, fried until crispy and often served with a vinegar dipping sauce.
- Pancit Canton: Stir-fried wheat noodles with meats and a variety of vegetables like bean sprouts.
Other vegetable recipes you may like
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📖 Recipe
Ginisang Togue Recipe
Equipment
- Wok or Sauté pan
Ingredients
- 1 block (12 to 16-ounce) firm or extra-firm tofu drained and cubed (see note)
- 8 ounces shrimp shelled (see note)
- ½ onion thinly sliced
- 4 garlic cloves minced
- 2 ripe tomatoes thinly sliced
- 4 ounces carrots julienned
- 4 ounces green beans thinly sliced at an angle
- 2 red or green chili peppers sliced (optional)
- 1½ pounds mung bean sprouts rinsed (see note)
- 1 tablespoon oyster sauce sub: fish sauce
- 1 tablespoon soy sauce
- ½ cup water
- 2 teaspoons cornstarch
- 1 scallion thinly sliced
- Salt and pepper to taste
- Neutral oil for frying and stir-frying
Instructions
- Make the sauce by combining oyster sauce, soy sauce, ½ cup of water, and cornstarch in a bowl.
- Cut 1 block of tofu into small bite-sized pieces and place them on paper towels to absorb excess moisture. Sprinkle them with salt.
- Heat a wok or sauté pan over medium-high heat and add about ¼ inch of oil.
- Shallow-fry the tofu until golden brown and crispy. Transfer to a plate. Remove excess oil from the pan.
- Season the shrimp with salt and pepper. Sear them until they turn pink and opaque, about a minute on each side. Transfer to a plate.
- Sauté onion and garlic until softened, about 2 minutes. Add tomatoes and cook until they start to caramelize, about 3 minutes. Caramelizing the aromatics is crucial for a flavorful base.
- Add the carrots and green beans. Stir-fry for about 2 minutes, until tender-crisp. Season with salt and pepper. Add more oil as needed.
- Add the chili peppers and stir-fry for a minute, if you want to reduce the spiciness.
- Add the bean sprouts along with the sauce. Keep tossing until slightly wilted, about 3 minutes. The bean sprouts will release more water the longer you cook them.
- Add the tofu, shrimp, and scallions. Toss them together. Season with ground pepper as desired. Turn off the heat.
- Serve and enjoy!
Notes
- Bean sprouts: I used mung bean sprouts, which have a mild, slightly nutty flavor and a crispy texture. You can also go for soybean sprouts with larger heads and a more robust flavor.
- Proteins: I used tofu and shrimp for this recipe. You can also use sliced or ground chicken, pork, or beef. Feel free to customize it with your favorite protein choices.
Maritess says
Togue is one of my favorite vegetables. Thank you for the recipe. I will give it a try.
Nora Rey says
You're welcome! I'm glad you're excited to try the recipe. Please send me your feedback.