Ginisang Togue with Tofu and Carrots

Ginisang togue is best when the sprouts still have a little bite. This version adds golden tofu for a more filling meat-free ulam and carrots for colour. It is cooked in one pan after the tofu is browned.

Ingredients for about four servings

• 300 g fresh mung bean sprouts, rinsed and drained
• 200 g firm tofu, drained and cut into cubes
• 1 small carrot, cut into thin matchsticks
• 1 small onion, sliced; 3 garlic cloves, minced
• 1 tablespoon soy sauce, 3 tablespoons water and 2 tablespoons cooking oil
• Black pepper and a little calamansi juice to finish

How to cook it

1. Pat the tofu dry. Heat half the oil in a wide pan and brown the cubes on several sides. Move them to a plate.
2. Add the remaining oil. Soften the onion, then cook the garlic briefly without burning it. Add the carrot and stir for two minutes.
3. Add the drained sprouts, soy sauce and water. Toss over medium-high heat until the sprouts are hot and just tender, roughly two to three minutes.
4. Return the tofu, season with pepper and toss once more. Add calamansi at the table rather than cooking it for a long time.

Draining the sprouts matters: a wet pile steams and makes the pan watery. If the pan is small, cook the sprouts in two batches. Taste before adding salt because soy sauce already seasons the dish. Serve with warm rice and, if desired, a little extra calamansi.

Use fresh sprouts promptly, wash hands and utensils after handling raw ingredients, and refrigerate leftovers within two hours. Reheat leftovers until thoroughly hot before serving again. The tofu can be browned ahead, but the sprouts have their best texture when cooked just before the meal.