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LUMPIANG TOGUE WITH TOFU

 Our recipe that we are going to cook today is a variant of lumpiang gulay or vegetable spring roll and it is called lumpiang togue with tofu. We will use a small amount of meat, and then we will add tofu, also known as bean curd, as a meat extender. Tofu is a food prepared by coagulating soy milk, and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm [1].

Lumpiang togue is a golden, crunchy and delicious, vegetables spring roll. One of it's main ingredient is the mung bean sprouts, also known as togue. If cook into perfection, it can add to the spring roll  crispiness. This dish is best serve as a finger food snacks in the Philippines, usually best eaten with spicy vinegar that has garlic, onion, pepper etc.

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If you want to try this recipe, the ingredients and the instructions are listed below. Tell us about your thoughts about this recipe by writing on the comments section down below. 

INGREDIENTS:

  • 2 -3 gloves of garlic - minced
  • 1 medium onion - minced
  • 250 gms of beef - minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 200 - 300 gms tofu - cut julienne
  • 100 -150 gms sugarsnap beans or green beans - cut diagonal
  • 2 medium carrots - cut julienne
  • 1/2 medium zucchini - cut  julienne
  • 200 - 300 gms mung sprout
  • Spring roll wrapper


Things needed for sealing the wrapper:
  • 10 ml water
  • 5 -10 ml egg white
Ingredients for dippings:
  • 1/4  cup apple cider vinegar or any other raw vinegar
  • 1 gloves of garlic
  • 1/4 medium onion
  • pinch of salt
  • pinch of pepper
  • 1/2 tsp sugar

Tips:
  • In order to maximize the health benefits, we suggest to use raw or organic ingredients. With this, we could avoid harmful chemicals entering our body. Simply check the ingredients content of the product, if you find something unfamiliar name of the content - don't buy it without knowing what it is, try to find something natural and no chemical mixture. 

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INSTRUCTIONS:
  1. In a medium heated deep pan, saute garlic and onion. Make sure your garlic is slightly golden brown prior put the onion. Wait for the onion to turn translucent.
  2. Then, add the meat. Saute until it turned to light brown. 
  3. Add the salt, pepper and fish sauce. Mix well.
  4. Then, add the tofu once the meat has dried up and turned to golden brown. Mix thoroughly and cover to simmer. Stir occasionally. Avoid to much stirring as this could break the tofu into smaller pieces.
  5. Once, tofu has changed it's color to slightly golden brown, add the sugarsnap beans. 
  6. When the beans are half cooked, add the carrots and zucchini. Mix everything. 
  7. Then, add the mung sprout if the last two veges are also half cooked.
  8. Last, check the taste and adjust as per your preference. 
  9. Remove from heat once all veges are cooked. Set aside for few minutes to cool down prior wrapping. 
  10. Once the veges are ready. Separate the wrapper from each other as a preparation. 
  11. Then, get one wrapper and stuff it with the previously cooked veges in once corner of the wrapper- approximately 2 tbsp as a gauge. See the video for details.
  12. Now, wrap the veges proximal and on both sides as well, then roll it down until veges are secured and sealed at the end of the wrapper using the beaten egg white mix with water. Make sure it is wrap tightly and neatly. Do same on the rest of the veges.
  13. Fry the spring roll in a deep frying pan with an oil approximately 1/3 of the diameter of the spring roll.
  14. Check occasionally and turn to other side once the bottom side is golden brown. Make sure and even cook all over. 
  15. Once all side are cooked, remove from heat and drain the excess oil using a drainer or paper roll.
  16. While waiting for the roll to cool down a little bit, prepare your dipping by mixing all the ingredients listed above, and your spring with togue is ready to eat!
  17. Enjoy guys!
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