Ginisang Togue Recipe

A delicious stir-fry featuring crispy tofu and shrimp with stir-fried mung bean sprouts, carrots, and green beans.

Course Main Course

Cuisine Asian, Filipino

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 271kcal

Cost $10-$12

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!

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.