No, I did not forget to buy the lumpia wrapper for this dish. What I forget now is the number of times we’ve had this in our meals without going for seconds.
Jake’s favorite, this dish is so delish that we can gobble it up even minus the rice. Yes, appetizer style. Strikingly similar with how Koreans serve their togue (bean sprouts) before the main course in a Korean meal.
I enjoy biting on the togue, baguio beans and tokwa (tofu) and savoring its symphony of flavors. And well, yeah, enclosing this dish in a lumpia wrapper should be a good option, too.
Lumpiang Gulay Na Hubad
4 squares tokwa (tofu)
2 cups of togue (bean sprouts)
10 pcs baguio beans, sliced thinly
1 red bell pepper, cut into thin strips
4 cloves of garlic, minced
1 red onion, sliced
1 chicken cube
salt and pepper to taste
Fry tokwa until golden brown. Once cooked, pat dry with paper towel to remove excess oil. Cut each square into 9 small cubes. Set aside.
In a skillet, saute onion, garlic, baguio beans, togue and red bell pepper. Add chicken cube and season with salt and pepper. Continue mixing until all ingredients are cooked. Throw in tokwa. Serve hot.