Laing Ginisang Togue | Recipe #9

Laing Ginisang Togue is a Filipino culinary masterpiece that elevates the art of comfort food. This dish seamlessly marries the bold, spicy kick of Laing with the freshness of Ginisang Togue, creating a symphony of flavors and textures. The rich, creamy goodness of coconut milk perfectly complements the crispiness of bean sprouts, while the aromatic blend of spices adds depth to each bite. Laing Ginisang Togue is a delightful dance on the palate, offering a harmonious experience that captures the essence of Filipino home cooking. It’s a warm embrace of tradition and innovation, inviting you to savor every nuanced note.

Ingredients:

• 2 tofu (sliced into cubes)
• 200g toge (mung bean sprouts)
• 2 onions, finely chopped
• 5 cloves garlic, minced
• 2 tomatoes, diced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp Mike and Sky Laing
• 2 tbsp oyster sauce
• Black pepper to taste

Preparing the Tofu:

• Slice the tofu into halves for frying.
• Fry the tofu until golden brown, allowing it to cool for 10-15 minutes before cutting it into small cubes.

Sauteing Aromatics and Vegetables:

• In a pan, sauté minced garlic and chopped onions until aromatic.
• Add diced tomatoes and stir until they start to soften.
• Incorporate Mike and Sky Laing into the mixture.

Adding Toge and Other Vegetables:

• Put mung bean sprouts (toge) into the pan, followed by julienned carrots.
• Season the mixture with oyster sauce and black pepper according to taste.
• Add sliced bell peppers to enhance the flavors.

Cooking until Tender:

• Cook the mixture for an additional 3 minutes, ensuring the vegetables are cooked but still crisp.

Serving:

• Serve the Laing Ginisang Toge hot and enjoy this nutritious and flavorful dish.

Tips:

• Adjust the seasoning to suit your taste preferences.
• Garnish with chopped green onions or cilantro for added freshness.