Togue guisado

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1/2 kilo of (mung) bean sprouts, washed and drained
1 small tofu, cut into 1/2 x 1/2 inch cubes
200 grams of pork, cut into 1/2 x 1/2 inch cubes
1 carrot, diced
100 grams of green beans, sliced diagonally into 1 inch lengths
1 head garlic, minced
1 onion, diced
2 tomatoes, diced
1 tbsp. of cooking oil
1/2 tsp. of tomato paste (optional)

Cooking procedure :

Heat 1 tbsp. of cooking oil in a skillet. Over high heat, pan-fry the pork pieces until golden brown. Add the garlic. Stir for 30 seconds. Add the onions and tomatoes. Stir until the tomatoes start to liquify. Add 1/2 cup of water, tomato paste (if using) salt and pepper. Bring to a boil. Lower the heat and simmer until pork is tender, about 30 to 35 minutes. Add more water, 1/2 c. at a time, if the mixture becomes too dry before the pork is cooked. Increase heat to high. Add the tofu. Stir. Add in the carrots and green beans. Lower the heat, cover and simmer for 5 minutes or until the carrots and beans are almost done. Add the bean sprouts. Stir for a few seconds; bean sprouts take only about a minute to cook.

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May 30, 2003  Print This Post   
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Comments

3 Responses to “Togue guisado”
  1. racquel says:
    April 20, 2008 at 7:34 pm

    Hi Connie,

    I tried this recipe, my problem is nadudurog ang tofu pag hinahalo ko. I’m trying not to stir too much para d masira ang tofu, kaso d maiwasang madurog sya. What should I do next time? I used the regular firm tofu. Thanks!

    racquel

    Reply
  2. Connie says:
    April 20, 2008 at 11:16 pm

    If the tofu had been fried beforehand, that won’t happen — unless you’re using silken tofu which isn’t recommended for sauteed dishes.

    Reply
  3. gigie says:
    October 1, 2008 at 12:14 pm

    Hi connie, i’m here in the US & i’ve been finding this togue recipe coz i really miss it and so i thank u so much..it makes me excited to cook & eat it.

    I’m gonna have a yummy lunch tomorrow.

    Reply
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