📝 About This Recipe
A beloved staple in Filipino households, Ginisa na Togue is a masterclass in texture and 'linamnam' (savory goodness). This vibrant stir-fry features crunchy mung bean sprouts tossed with succulent shrimp, golden tofu cubes, and colorful julienned vegetables. It is a light yet deeply satisfying dish that celebrates the Filipino 'gisado' technique—building layers of flavor through a fragrant base of garlic, onions, and tomatoes.
🥗 Ingredients
The Protein
- 2 blocks Firm Tofu (Tokwa) (cut into small 1/2-inch cubes)
- 1/2 lb Shrimp (peeled, deveined, and tails removed)
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
The Aromatics and Vegetables
- 4 cups Mung Bean Sprouts (Togue) (rinsed thoroughly and drained)
- 4 cloves Garlic (minced)
- 1 medium Red Onion (sliced thinly)
- 1 large Tomato (diced)
- 1 small Carrot (julienned into matchsticks)
- 1/2 cup Green Beans (Baguio Beans) (sliced diagonally)
- 1/2 piece Red Bell Pepper (sliced into thin strips)
Seasoning and Liquid
- 2 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1 tablespoon Oyster Sauce (for extra depth)
- 1/4 cup Water or Shrimp Stock
- 1/2 teaspoon Ground Black Pepper (freshly cracked preferred)
- 2 stalks Green Onions (chopped for garnish)
👨🍳 Instructions
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1
Pat the tofu cubes dry with a paper towel to ensure they crisp up properly and prevent oil splattering.
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2
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Fry the tofu cubes until all sides are golden brown and crispy, about 5-7 minutes. Remove and set aside.
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3
In the same pan, use the remaining oil (add the third tablespoon if needed). Sauté the shrimp quickly until they turn pink and opaque. Remove and set aside with the tofu to keep them tender.
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4
Lower the heat to medium. Add the garlic to the pan and sauté until fragrant and lightly golden.
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5
Add the onions and cook until translucent and soft, roughly 2 minutes.
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6
Stir in the diced tomatoes. Cook for 3-4 minutes, pressing down on them with your spatula to release their juices, which forms the flavor base.
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7
Add the julienned carrots and green beans. Stir-fry for 2 minutes as these take longer to cook than the sprouts.
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8
Pour in the fish sauce (patis) and oyster sauce. Stir well to coat the vegetables in the savory seasoning.
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9
Add the water or shrimp stock. Bring to a quick simmer.
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10
Increase the heat to high and add the mung bean sprouts (togue) and red bell peppers. Toss vigorously for only 1-2 minutes.
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11
Return the fried tofu and cooked shrimp to the pan. Season with black pepper.
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12
Toss everything together for one final minute. The sprouts should be slightly wilted but still maintain a distinct 'snap' or crunch.
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13
Taste and adjust seasoning with more fish sauce if necessary. Turn off the heat immediately to prevent overcooking.
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14
Transfer to a serving platter and garnish with chopped green onions.
💡 Chef's Tips
Do not overcook the bean sprouts; they should be crunchy, not mushy, so keep the heat high and the cooking time short. If you want a vegetarian version, omit the shrimp and fish sauce, and use soy sauce or liquid seasoning instead. Always rinse the togue in cold water and remove any loose husks or discolored tails for a cleaner presentation. Using shrimp stock (made by boiling shrimp heads) instead of water adds a massive boost of umami to the final dish. If the dish releases too much water, you can thicken the sauce with a tiny cornstarch slurry (1 tsp cornstarch + 1 tsp water).
🍽️ Serving Suggestions
Serve hot alongside a bowl of steamed white jasmine rice. Pairs perfectly with fried fish (like Galunggong or Tilapia) for a traditional Filipino lunch. Serve with a side of calamansi or lime wedges to squeeze over the sprouts for a bright, acidic lift. Accompany with a spicy soy sauce and chili bird's eye dipping sauce (sawsawan). Can be used as a filling for 'Lumpiang Togue' (fried spring rolls) if you drain the liquid well.