Sometimes, we tend to overlook the simplest dishes. More often than not, they play a supporting role to the main meat dishes. But there are times when these very dishes are the ones we crave.
Ginisang Toge is a very versatile dish that just by making it, you can turn it into Lumpiang Sariwa (fresh vegetable roll) or Lumpiang Toge (deep fried vegetable roll). Both equally delicious depending on your preference. But a lot of times, I prefer just the plain old “ginisa” (sauteed) served with some crunchy, thinly-sliced fried tofu.
This is a quick and easy meal that can be done in less than 30 minutes.
Sauteed Bean Sprouts with Fried Tofu (Ginisang Toge)
- 1 pack firm or extra firm tofu drained, sliced thinly and patted dry with paper towels
- 1 lb pack fresh bean or soy bean sprouts rinsed and drained
- 1 carrot cut into thin strips
- ¼ of a small green cabbage thinly sliced
- 1 stalk celery thinly sliced
- 1 small onion finely chopped
- 4 cloves garlic finely chopped
- ¼ cup cooking oil
- ¼ cup water
- 1 tablespoon patis fish sauce I used Three Crabs brand
- 1 tablespoon oyster sauce
- Salt and ground black pepper
- 1 green onion thinly sliced (optional)
- Add the oil to a shallow frying pan. Fry the tofu on both sides until golden brown and crisp. Drain on paper towels then sprinkle with a pinch of salt. Set aside.
- In a large pan, transfer 2 tablespoons of oil from the oil you used to fry the tofu ( or use olive oil ). Heat then saute onions until translucent. Add the garlic and cook for 10 seconds. In goes the carrots, cabbage and celery, ¼ cup water, patis, oyster sauce and ½ teaspoon ground black pepper . Stir fry on medium-high heat for 2 minutes.
- Add bean sprouts and stir fry for 1 more minute.
- Taste and adjust seasoning, if needed. Turn off heat.