A simple Filipino-style stir-fried mung bean sprouts recipe with fried tofu. This is a healthy and flavorful vegetable dish that packs a flavor with the addition of fish sauce and oyster sauce.
This dish is known as Togue Guisado in Filipino. Its ingredients are similar to Lumpiang Gulay (Fried Vegetable spring rolls) with the addition of tofu.
The tofu not only adds texture but makes it protein-packed too. So good on its own but can also be served as a side dish for fried fish and fried pork.
Prepare mung bean sprouts
Mung bean sprouts are available in most Asian stores. Here in Singapore, it is easily accessible in most if not all grocery stores. They are sold in packs and are ready to cook.
If you happen to buy freshly sprouted mung beans, you can remove the hair to make it polished looking. It is completely edible so if you don't have the time, leave it as it is.
Before cooking, wash and soak the bean sprouts under cold water. Drain well using a colander and tap out excess liquid.
How to cook stir-fried Mung Bean Sprouts with Tofu (Togue Guisado)
While soaking the bean sprouts, prepare the rest of the ingredients:
- Tofu. Drain water out of the tofu (firm or extra firm) then put it on a plate lined with a clean cloth or paper towels. Put another layer of towel and plate on top then weigh down with heavy cans or books. Pressing as much water out of the tofu will give it a better texture. This should take about 20 to 30 minutes. Slice into small cubes then set aside.
- Vegetables: Thinly slice the carrot and green beans. Slicing the ingredients this way makes them cook faster alongside the bean sprouts.
Let's start cooking!
- Fry the cubes of tofu in hot oil until all sides are brown. Do this in two batches if needed. Transfer to a plate and set aside.
- Stir-fry garlic and onions until fragrant and translucent. Add carrots and stir-fry for 2 minutes. Add green beans and water. Continue cooking until vegetables are crisp-tender.
- Stir in bean sprouts, fried tofu, oyster sauce, fish sauce, and dried shrimp. Keep stir-frying for another 2 to 3 minutes until cooked through.
You may substitute dried shrimp with fresh shrimps. Other vegetables that you can use are sugar snap peas, cabbage, potato, singkamas or jicama, and bell peppers.
More stir-fry and tofu recipes you MUST TRY!
- Thai Basil Beef Zucchini Stir-fry
- Quick and Easy Beef Stir-fry
- Spicy Squid and Pork Korean Stir-fry
- Easy Chicken and Mushroom Salpicao
- Ground Pork and Green Bean Stir fry
- Pork Asparagus in Oyster Sauce
- Tofu and Green Beans Bicol Express (No Meat Bicol Express)
- Crispy Tofu Binagoongan
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Stir-fried Bean Sprouts with Tofu (Ginisang Togue)
Ingredients
- 1 block firm tofu (cut into cubes)
- 4 teaspoons cooking oil (divided)
- 3 cloves garlic (finely chopped)
- 1 small onion (sliced)
- 1 med-size carrot (sliced thin, lengthwise)
- 10 pcs green beans (sliced into thin strips, diagonally)
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 300 grams mung bean sprouts
- 2 teaspoons fish sauce
- 2 tablespoons dried shrimp
- ½ teaspoon ground black pepper
- salt (to taste)
Instructions
- Heat 2 teaspoons of oil in a pan or wok. Add sliced tofu and stir-fry until all sides are brown. Do this in batches if needed. Transfer to a plate and set aside.
- Add remaining oil. Stir-fry garlic and onions until fragrant and translucent. Add carrots and stir-fry for 2 minutes. Add green beans and water. Continue cooking until vegetables are crisp-tender.
- Stir in bean sprouts, fried tofu, oyster sauce, fish sauce and dried shrimp. Keep stir-frying for another 2 to 3 minutes until cooked through. Season with salt and pepper. Serve warm. Enjoy on its own or as a side dish.
Recipe Notes and Tips:
- Use firm or extra firm tofu. Drain well to prevent oil from splattering while frying.
- You may substitute the dried shrimps with fresh shrimps. Remove the head, peel and deveined. Stir-fry it for 2 to 3 minutes, remove from pan and add back together with the tofu.
- Other vegetables that you can use are sugar snap peas, cabbage, potato, singkamas or jicama and bell peppers.
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