Ginisang Togue with crunchy bean sprouts, soft tofu, plump shrimp, and earthy black fungus mushrooms. This stir-fry recipe is simple yet flavorful and nutritious. This quick and easy recipe is ready in less than 30 minutes—perfect for those busy weeknights!
INGREDIENTS
- 3 tablespoons oil
- 1 block extra firm tofu 100 grams
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 tablespoon fish sauce
- ½ pound shrimp shelled and deveined
- ½ tablespoon cornstarch
- ½ cup water
- 3 tablespoons oyster sauce
- 1 medium carrot julienned thinly (2-inch long)
- 2 cups green beans cut diagonally about 2-inch long
- 1 cup tenga ng daga (black fungus mushroom) pre-soak and chopped
- 1 pound togue (mung bean sprouts), rinsed
- salt and pepper to taste
INSTRUCTIONS
- 1 block extra firm tofuSqueeze out excess water in your tofu by placing a weight on top of it for about 10-15 minutes. Cut it to half-inch cubes.
- 3 tablespoons oilHeat oil in a wok or large pan over medium heat. Add the tofu and fry until sides are lightly browned. No need to fully fry.
- 1 medium onion,3 cloves garlicPush the tofu cubes on the sides to make a space in the middle. Add the onion and garlic and sauté until limp and aromatic.
- ½ pound shrimp,1 tablespoon fish sauceAdd the shrimp and fish sauce and cook just until they turn opaque.
- ½ tablespoon cornstarch,3 tablespoons oyster sauce,½ cup waterWhile waiting, combine cornstarch, water, and oyster sauce in a small bowl. Pour this to the wok.
- 1 medium carrot,2 cups green beans,1 cup tenga ng daga,1 pound togueThen stir in the carrots, beans and black fungus and cook for a minute. Then add the mung bean sprouts and cook for a few more minutes.
- salt and pepperSeason with pepper and salt as needed.
- Transfer to a serving dish and serve while togue is still warm and crisp.
