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Ginisang Togue (Stir-Fried Bean Sprouts) on a wok.
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Ginisang Togue with Tofu and Shrimp

Mung bean sprouts stir-fried with crispy tofu and shrimp in a savory sauce.
Course Main Dish
Cuisine Asian, Filipino
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 271kcal
Author Nora Rey
Cost $10-$12

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
US Customary - Metric

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.

Nutrition

Calories: 271kcal | Carbohydrates: 16g | Protein: 13g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 708mg | Potassium: 550mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3816IU | Vitamin C: 47mg | Calcium: 68mg | Iron: 2mg