Meatless Lunch- Mung Bean Sprouts with Tufo

One of the skills I mastered during this quarantine maybe is cooking. My sister in law bought plenty of mung bean sprouts. So, we decided to cook “Ginisang Togue with Tufo” or Mung Bean Sprouts with Tufo. It’s one of my favorite dish because it’s healthy. Though, you may add shrimp or any kind of meat. I prefer it meatless. Great for those who have commitments to reduce fats and weights.

INGREDIENTS

350 grams mung bean sprouts
1 regular block of tufo, cut into square and 1/2 inch thick
1 red onion chopped
3 cloves garlic chopped
1 tomato sliced
1 red bell pepper, julienned
1/2 cup oyster sauce
1/2 cup soy sauce
black ground pepper
cabbage chopped
spring onions chopped
cooking oil for frying and sautéing

PROCEDURE

PREPARE THE TUFO

• Heat pan with oil and deep fry the tufo until golden brown. Drained on kitchen towel and cool down for few minutes. Then slice into bite size pieces.Set Aside.

• Heat oil in wok. Sauté garlic, onion, tomato until soft.

• Throw in the red bell peppers. It’s better if you have julienned carrots too. Sadly, it’s not available today.

• Add the mung bean sprouts and cook for 3 minutes.
  

• Season with ground black pepper, soy sauce, and oyster sauce. No need to add salt.
  

• Add the sliced tufo.

• Throw in the cabbage and toss for 2 minutes.

• Transfer in a bowl and serve hot with rice.