Weight Watchers Recipes

Stir-fry recipe

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!


  • 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


  • 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.

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