The main ingredients of our dish for today obviously, and conveniently suggests them already, sauteed Togue (Mung Bean Sprouts) and Tofu (Tokwa in Filipino tongue).
If you are new to the word (Togue), you might pronounce it the wrong way.
Rather than pronouncing it as the North American lake trout T-O-W-G, pronounce it as T-O-G-E; pretty straightforward.
The Tofu, on the other hand, is nutritious.
Also known as bean curd, we all know that it is low in calories while high in protein and minerals like iron and calcium (or) magnesium.
About the broth cube that we are using, you can use anything on your side to enhance the dish’s flavor according to yours.
Tips for Vegans: You can also convert this dish to a vegan recipe using a standard vegetable broth cube instead. Also, remove the oyster sauce from the list of ingredients, replacing it with ½ to a tablespoon of soy sauce. Since the Ginisang Togue with Tofu requires a slight sweetness from the oyster sauce, we suggest adding a teaspoon of sugar for every 2 ½ to 3 tablespoons of soy sauce. Guess you'll be exercising your math prowess here, huh? 😅
Other Non-Vegan Vegetable Dishes: Kare-Kareng Tokwa (Tofu), Chicken Chop Suey, Stir-Fry Brocolli and Carrots with Beef, Pakbet with Labahita, Ginataang Kalabasa and Sitaw, Ginataang Puso ng Saging
Who says you can’t enjoy a vegetable meal nowadays when prices of everything skyrocketed? Here is a Ginisang Togue recipe cooked with Tofu that will not break the budget!
If you bought those Tofus sold typically square-shaped and weigh around 70 to 75 grams, I suggest slicing them horizontally, dividing each piece in two (making each piece about ½ inch thick). Doing this will effectively cook the inner part of the Tofu much faster, which in turn will speed up the frying process.
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Thanks a lot! See you in the following recipe!