Ginisang Togue is made with bean sprouts, tofu, shrimp, and black fungus mushrooms. This stir-fry recipe is simple yet flavorful and nutritious, ready in less than 30 minutes—perfect for those busy weeknights!
Gisa or sauté is one of the most used cooking methods in the Philippines as it is a common start for many Filipino stir-fries and stews. Sautéing is also healthy as it requires only a small amount of fat or oil. It is a quick and easy method that brings out the flavors of a dish but still retains the freshness and nutrients of the ingredients. Try some of my sautéed recipes such as ginisang sayote, ginisang ampalaya, and of course, today's featured recipe, ginisang togue.
What is Ginisang Togue?
Ginisang Togue is a Filipino stir-fry dish that is not only easy to make but also highly nutritious and budget-friendly. Ginisa in Filipino translates to sauté or stir-fry, while togue or toge is the Tagalog word for bean sprouts.
Ginisang Togue is a popular go-to recipe that everybody can enjoy thanks to its simple yet pleasing flavors and health benefits. It is basically made by stir-frying or sautéing bean sprouts with fried tofu, carrots, green beans, and wood ear mushrooms. This dish has evolved, with different variations and additional ingredients added to suit individual tastes. It is a versatile dish that can be paired with steamed rice as a meal or used as a filling for lumpiang togue.
Aside from making lumpiang togue, you can experiment with different ways to enjoy Ginisang Togue!
- Make an omelette. Mix the ginisang togue with beaten eggs and cook as an omelette. Top with grated cheese for a savory and flavorful breakfast.
- Turn it into a delicious and healthy fried rice. Stir-fry the leftover ginisang togue with rice and scrambled eggs for a delicious and filling meal.
Recipe Video
Ingredients You'll Need
- Togue or mung bean sprouts have a crunchy texture with a nutty and mildly sweet flavor. Fresh bean sprouts have light green or yellow tips with long shoots that have a shiny, bright white color. Avoid dark, slimy-looking, and musty-smelling sprouts.
- Extra Firm Tofu - is best for stir-frying or pan-frying as it holds its shape well.
- Shrimp - if fresh shrimp is unavailable, you may use the frozen alternative, which is already peeled and deveined.
- Tenga ng Daga - also known as black fungus or wood ear mushroom, have an earthy flavor that complements the dish. You may also use shiitake mushrooms.
- Vegetables - I used green beans and carrots for extra texture, color, and flavor. Feel free to add or substitute bell peppers, cabbage, snow peas, or celery.
- Seasonings - I used fish sauce and oyster sauce. Both add a rich, umami flavor to the dish.
- Cornstarch + water - For a slightly thick sauce.
- Oil - choose an oil with a high smoke point and neutral flavor, such as vegetable or canola oil. Peanut oil or avocado oil are also great alternatives.
- Salt and pepper- to taste
Cooking Tips
- Before adding the black fungus mushrooms to the stir-fry, it is important to soak them first to soften them. Chop them into small pieces to ensure even distribution throughout the dish.
- Frying the tofu first will prevent the pieces from breaking apart when added to the pan.
- If using frozen shrimp, thaw it first before adding it to the dish.
- Don’t overcook the bean sprouts; they can turn mushy and lose their crunch.
- Use a wok or a large frying pan to stir-fry the ingredients. This allows for quick and even cooking.
- If you have mung beans and want to try this recipe you can sprout your own mung beans.
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Serving and Storing Ginisang Togue
Enjoy ginisang togue as a main with steamed rice or a side dish with fried or grilled fish or meat.
Allow the leftovers to cool to room temperature before transferring them to an airtight container. You may keep it in the fridge for 2–3 days.
Reheat in the microwave or place in a pan over high heat, stirring regularly until heated through. Note that reheating leftovers may result in a slightly mushy texture, as this dish is best consumed fresh.
Printable Recipe
Ginisang Togue Recipe
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
- 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.
What do you think?