Stir-fried Bean Sprouts with Tofu (Ginisang Togue)
A simple stir-fried mung bean sprouts recipe with fried tofu, Filipino-style. This is a healthy and flavorful vegetable dish that packs a flavor with the addition of fish sauce and oyster sauce.
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 2servings
Calories: 360kcal
Author: Mella
Ingredients
1blockfirm tofucut into cubes
4teaspoonscooking oildivided
3clovesgarlicfinely chopped
1smallonionsliced
1med-sizecarrotsliced thin, lengthwise
10pcsgreen beanssliced into thin strips, diagonally
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.
Notes
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.