Ginisang togue is a Filipino stir-fry made with mung bean sprouts.
This version has crispy tofu and shrimp in a light savory sauce.
It's a good way to make bean sprouts more filling, and it's ready in about 30 minutes.
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Ingredients You'll Need
Notes and Substitutions
- Bean sprouts: I used mung bean sprouts (togue). Choose fresh sprouts that look crisp, and rinse them before cooking. You can also use soybean sprouts. They're thicker, so cook them a little longer.
- Tofu: Firm or extra-firm tofu works best for frying. Pat it dry so it browns better.
- Shrimp: It cooks quickly, so take it out of the pan as soon as it turns pink and opaque. You'll add it back at the end.
- Other proteins: You can use sliced or ground chicken, pork, or beef instead. Cook it through before adding the vegetables.
- Chilies: Leave them out if you don't want the heat.
How to Make Ginisang Togue
Step 1: Mix the sauce
In a small bowl, combine:
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- ½ cup water
- 2 teaspoons cornstarch
Mix and set it aside.
Give it another stir just before adding it to the pan, since the cornstarch can settle at the bottom.
Step 2: Fry the tofu
Cut 1 block of firm or extra-firm tofu into bite-sized pieces.
Pat the pieces dry with paper towels and sprinkle them lightly with salt.
Heat about ¼ inch of oil in a wok or wide pan over medium-high heat.
Fry the tofu until golden on all sides, then transfer it to a plate.
Pour off most of the oil, leaving a little in the pan for the next step.
Step 3: Sear the shrimp
Season 8 ounces of shrimp with salt and pepper.
Add them to the hot pan and cook for about a minute per side, until pink and opaque.
Transfer them to the plate with the tofu.
Step 4: Sauté the aromatics
Sauté ½ onion (thinly sliced) and 4 garlic cloves (minced) until softened, about 2 minutes.
Add 2 ripe tomatoes (thinly sliced) and sauté them until they start to break down and caramelize, about 3 minutes.
Step 5: Add the vegetables
Add 4 ounces of carrots (cut into thin strips) and 4 ounces of green beans (thinly sliced at an angle).
Stir-fry for about 2 minutes, until they begin to soften but still have some bite.
Add a little oil if the pan looks dry. Stir in the sliced chilies, if using.
Step 6: Add the bean sprouts and sauce
Add 1½ pounds of mung bean sprouts (rinsed).
Stir the prepared sauce again, then pour it into the pan.
Toss for about 3 minutes, until the sprouts soften slightly and the sauce coats the vegetables.
Step 8: Add the tofu and shrimp
Return the tofu and shrimp to the pan.
Add 1 scallion (sliced) and toss just until everything is heated through.
Taste and add salt or pepper if needed.
Serve your ginisang togue with rice and enjoy!
Recipe FAQs
Ginisa means sautéed, and togue means mung bean sprouts. Ginisang togue is a Filipino dish made by sautéing bean sprouts with aromatics and vegetables. You can also add tofu, shrimp, pork, or another protein.
Add them near the end and cook them only until slightly wilted. Serve it soon after cooking, while the sprouts still have some crunch.
Yes. You can use just the tofu or replace the shrimp with chicken, pork, or beef. Cook the meat through before adding the bean sprouts.
More Filipino Recipes with Bean Sprouts
- Lumpiang gulay: Crispy fried spring rolls filled with bean sprouts and other vegetables.
- Lumpiang sariwa: Vegetables and bean sprouts in a soft wrapper, topped with a sweet peanut sauce.
- Ukoy: Crispy shrimp and vegetable fritters with bean sprouts, served with a vinegar dipping sauce.
- Pancit canton: Stir-fried noodles with meat and vegetables, including bean sprouts.
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📖 Recipe
Ginisang Togue with Tofu and Shrimp
Equipment
- Wok or large pan
Ingredients
- 1 block (12-16 ounces) firm or extra-firm tofu drained and cubed
- 8 ounces shrimp peeled
- ½ onion thinly sliced
- 4 garlic cloves minced
- 2 ripe tomatoes thinly sliced
- 4 ounces carrots cut into thin strips
- 4 ounces green beans thinly sliced at an angle
- 2 red or green chili peppers sliced (optional)
- 1½ pounds mung bean sprouts rinsed
- 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
Instructions
- Mix the oyster sauce, soy sauce, water, and cornstarch in a bowl. Set aside.
- Pat the tofu dry and season lightly with salt. Heat about ¼ inch of oil in a wok or large pan over medium-high heat. Fry the tofu until golden, then transfer to a plate. Pour off most of the oil.
- Season the shrimp with salt and pepper. Cook for about a minute per side, until pink and opaque. Transfer to the plate with the tofu.
- Cook the onion and garlic for about 2 minutes. Add the tomatoes and cook until soft and starting to caramelize, about 3 minutes.
- Add the carrots and green beans; stir-fry for 2 minutes. Stir in the chilies, if using.
- Add the bean sprouts. Stir the sauce again, then pour it into the pan. Toss for about 3 minutes, until the sprouts soften slightly.
- Add the tofu, shrimp, and scallion. Toss until heated through, then taste and season as needed.
Notes
- Bean sprouts: Use fresh mung bean sprouts (togue). Soybean sprouts also work but may need a little longer to cook.
- Tofu: Use firm or extra-firm tofu and pat it dry before frying.
- Shrimp: Cook just until pink and opaque, then add it back at the end.
- Other proteins: Substitute sliced or ground chicken, pork, or beef. Cook it through before adding the vegetables.
- Chilies: Leave them out if you prefer no heat.
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.