Are you looking for a simple yet addicting monggo sprout recipe? Well, try this ginisang togue na may tokwa recipe.
Monggo sprout or togue is a popular ingredient in Asian cuisine, which also includes the Philippines. It’s so popular that you can see it everywhere. Many vendors it, usually, wrapped in a plastic bag.
The best thing about this is that it comes cheap.
The most popular way to cook this is by wrapping it in a spring roll and then fried to perfection. However, since it’s a great deal, many love it in dishes like okoy or will be added for a crunchy experience in noodles. Well, you can also have it sauteed.
This post will feature ginisang togue na may tokwa recipe. It’s simple yet fabulous.
- 1/2 kilo togue
- 2 rectangular cubes of tofu- chopped
- 1 medium red onion – chopped
- 4 cloves garlic – minced
- 1/4 cup water
- Salt and pepper to taste
- Clean the tofu and set aside.
- In a pan, fry the tofu until. Set aside.
- In another pan, saute garlic and onion.
- Add the togue and let it simmer.
- Add water and mix while cooking.
- Season with salt and pepper.
- Add the fried tofu and mix.
- Serve and enjoy.
- Clean the togue properly. You can do this by filling a deep bowl with clean water and lightly mix using your hands and let the skin of the beans float. Remove from the bowl and let it rest in a strainer to let the excess water drip.
- If you don’t want fried tofu, it’s ok. You can just chop it and top it after the ginisang togue was cooked.