Filipino Togue Guisado - Mung Bean Sprouts with Tofu

You can do this Filipino Togue Guisado - Mung Bean Sprouts with Tofu in two versions: With beef slivers or go all-vegetables and substitute mushrooms and forego the meat. Mung bean sprouts are found in the vegetable produce section or in Asian markets. In the Philippines, togue is easy to find in markets and is affordable. The tofu is sold in cakes and are usually in the chilled section of the vegetable aisle. The sweet hoisin sauce and rice wine with the crunchy mung bean sprouts and silky tofu cubes make for an ideal vegetable combination to pour on rice. This is an AsianinAmericamag recipe and serves 2 to 4. Serve it with rice.

Prep Time10

Cook Time23

Total Time33

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: American, Asian, Filipino

Servings: people

Calories: 174kcal

Author: Asian in America recipe

Ingredients

1 cake (400 gm) extra firm tofu drained
1/2 cup plain breadcrumbs to coat tofu
4 Tablespoons vegetable oil divided, use half for tofu pan fry, rest for saute
2 cloves garlic minced
1/2 teaspoon minced fresh ginger
2 stalks scallion whites chopped
1 whole large tomato chopped
1 whole large potato peeled, cut in 1/2-inch cubes
1/4 pound beef sirloin or tenderloin sliced in 1-inch strips
2 Tablespoons hoisin sauce
1 Tablespoon xiao xing rice wine
1 cup vegetable, chicken or beef broth soup stock
1 whole red bell pepper seeded, white membrane removed, sliced in 2-inch strips
3 cups mung bean sprouts washed thoroughly
1/4 teaspoon sesame oil
1 teaspoon salt
1 teaspoon ground black pepper powder
for serving: steamed white jasmine rice
1/2 cup straw mushrooms sliced in strips (optional in place of beef) or use button mushrooms

Instructions

Wash the mung bean sprouts well. Drain in a colander and set aside.
Pan fry the tofu first. Drain the liquid from the whole tofu cake. Roll the tofu cake in bread crumbs till it is covered all over. In a large skillet, over medium high heat, add the cooking oil. When the oil is hot in about 2 to 3 minutes, add the whole tofu cake covered in bread crumbs. Brown each side for 2 to 3 minutes. Turn only once and try not to touch it too often or tofu will crumble. When tofu cake is brown, drain on paper towels or parchment paper to remove excess oil. Cut into 1-inch cubes and set aside.
To stir-fry bean sprouts: Use the same large skillet. Discard excess cooking oil and leave only a tablespoon for the saute. After 1 to 2 minutes, when oil is hot enough, saute the garlic, ginger,scallions, tomatoes, beef strips and potato cubes.
Add the hoisin sauce, rice wine and soup stock. Let the liquid simmer and the meat and vegetables cook for about 10 minutes.
Add the peppers and the mung bean sprouts. Cook for 3 to 5 minutes. Coat the mung bean sprouts with the liquid in the skillet while mixing all the ingredients. Season with sesame oil, salt and black pepper.
Add the cubed tofu and gently mix into the rest of the vegetable saute. Serve with boiled jasmine white rice.
Cook’s comments: for an all-vegetable meal, omit the beef strips and substitute with sliced mushrooms.

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