Togue guisado
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.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
2 Responses to “Togue guisado”
Leave a Reply
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
If the tofu had been fried beforehand, that won’t happen — unless you’re using silken tofu which isn’t recommended for sauteed dishes.