• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Riverten Kitchen
menu icon
go to homepage
  • RECIPES
  • FILIPINO
  • ASIAN
  • PASTA
  • BAKE GOODS
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • RECIPES
  • FILIPINO
  • ASIAN
  • PASTA
  • BAKE GOODS
  • SUBSCRIBE
×

Home > Cuisine > Filipino Dishes

Crispy Tofu Binagoongan

Published: Nov 21, 2018 • Updated: Apr 21, 2019 by: Mella • Leave a Comment

Crispy fried tofu and eggplant smothered with our favorite binagoongan sauce. A simple and easy meatless binagoongan recipe that you will absolutely love.

JUMP TO RECIPE JUMP TO VIDEO

Tofu Binagoongan

Binagoongan is traditionally made of pork meat stewed in tomatoes, onions, garlic and shrimp paste or bagoong-alamang in Filipino. But if you are trying to avoid or lessen your red meat consumption then this recipe is for you.

Tofu is a well-known substitute for meat. If you think that it may not work well in this recipe, then I am here to change your mind.

How to make that mushy and spongy tofu delicious

  • Press the tofu really well. Most tofu comes packed in water. To get that delicious crisp, drain it well before frying in oil. See recipe for steps.
  • Slice tofu into 6 thick strips, season with a little bit of salt and then coat it with rice flour. This will give it a crisp thin crunch on the outside. Yum!
  • Cut it in cubes just before putting the binagoongan sauce.

Tofu and Eggplant in Shrimp paste

Of course, binangoongan will not be complete without eggplants. Toss it in rice flour before frying. This will prevent it from absorbing too much oil. Neat trick and it works!

Hungry for more? Try these recipes!

  • Stir-fried Mung Bean Sprouts with Tofu (Togue Guisado)
  • Tofu and Green Beans Bicol Express (No Meat Bicol Express)

Watch the video on how to make Crispy Tofu Binagoongan

Tofu and Eggplant in Shrimp paste

Crispy Tofu Binagoongan

Crispy fried tofu and eggplant smothered with our favorite binagoongan sauce. A simple and easy meatless binagoongan recipe that you will absolutely love.
author: Mella
Servings 2 -3 people
tap to scale
Print
Rate this Recipe
Prevent your screen from going dark

Ingredients
 

  • 3 pieces asian eggplant (sliced)
  • 1 block firm tofu
  • ½ cup rice flour (glutinous or regular rice flour)
  • cooking oil
  • salt (to taste)

Binagoongan Sauce

  • 2 cloves garlic (finely sliced)
  • 1 small onion (sliced)
  • 1 large tomato (sliced)
  • 2 teaspoons shrimp paste (bagoong-alamang) (add more if desired)
  • 1 ½ teaspoon white vinegar
  • 1 teaspoon sugar
  • ¼ cup water
  • 1 green chili (pansigang) (sliced, seeds removed)

Instructions

Preparing the tofu

  • Drain water out of the tofu then put it on a plate lined with a clean cloth or paper towels. Put another layer of towel and plate on top then weigh down with heavy cans or books. Pressing as much water out of the tofu will give it a better texture. Slice tofu into 6 thick strips. Lightly season with salt. Set aside.

Make the Binagoongan Sauce

  • Saute garlic and onion in a pan with heated oil. Add the tomatoes, cook until translucent. Add bagoong or shrimp paste, stir then add white vinegar. Do not stir until it sizzles and becomes fragrant.
  • Add sugar, water and green chilies. Let sauce simmer for 1 to 2 mins. Taste and adjust seasoning accordingly. Set aside.

Fry the eggplant and tofu

  • Toss eggplant and tofu in rice flour. Evenly coat all sides. 
  • Heat oil in a frying pan over medium-high heat. Fry the eggplant and tofu in batches until all sides are golden brown and crispy. The crispy tofu in cubes if desired.
  • Transfer to a serving plate and top with binagoongan sauce. Serve and eat immediately. It will remain crispy in a few hours.

Recipe Notes and Tips:

  • Press the tofu really well. Most tofu comes packed in water. To get that delicious crisp, drain it well before frying in oil. 
  • If you want a saucier binagoongan, add more water. Adjust the amount of shrimp paste accordingly.
  • Note that shrimp paste is already high in sodium. Taste the sauce before seasoning with salt.
Jump to Video
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!
« Pork Belly Bistek
Pork Igado Recipe »

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Primary Sidebar

HELLO!

My name is Mella and welcome to my blog. Here I share Filipino, Asian, and many easy-to-follow recipes. Enjoy and happy cooking!.

Reader's Favorites

  • Easy Mushroom Pasta Sauce using canned soup
  • Super Soft Ensaymada Bread Rolls
  • Soft and Buttery Pandesal (stays soft even the next day!)
  • Beef Caldereta (Kaldereta)
  • Easy Pork Belly Sisig
  • Pork Humba (Meltingly tender Pork!)
  • Soft Spanish Bread
  • Lechon Pork Belly with Crispy Crackling

Latest Posts

  • Garlic Egg Fried Rice (Sinangag)
  • Chinese Style Braised Beef (Beef Pares)
  • Crispy Air Fryer Frozen Spring Rolls
  • Korean Dumpling Sauce (sweet and tangy)
  • Air Fryer Frozen Dumplings
  • Soy Garlic Crispy Chicken Wings (Bonchon Chicken)

Footer

Search for a recipe

Footer

↑ back to top

About

  • Privacy Policy
  • Content Permissions

Newsletter

  • Sign Up! for emails and updates

Follow Me!

  • Instagram
  • Facebook
  • Pinterest

As an Amazon Associate, I earn from qualifying purchases.

COPYRIGHT © 2022 RIVERTEN KITCHEN