9 hours ago

Ginisang Togue Recipe
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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!

Servings: 6 Calories: 160kcal Author: Bebs

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
Squeeze 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.
1 block extra firm tofu
Heat 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.
3 tablespoons oil
Push the tofu cubes on the sides to make a space in the middle. Add the onion and garlic and sauté until limp and aromatic.
1 medium onion,3 cloves garlic
Add the shrimp and fish sauce and cook just until they turn opaque.
½ pound shrimp,1 tablespoon fish sauce
While waiting, combine cornstarch, water, and oyster sauce in a small bowl. Pour this to the wok.
½ tablespoon cornstarch,3 tablespoons oyster sauce,½ cup water
Then 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.
1 medium carrot,2 cups green beans,1 cup tenga ng daga,1 pound togue
Season with pepper and salt as needed.
salt and pepper
Transfer to a serving dish and serve while togue is still warm and crisp