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

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!

Watch the video on how to make Crispy Tofu Binagoongan



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.
Servings: 2 -3 people
Author: Mella

Ingredients

  • 3 pieces asian eggplant sliced
  • 1 block firm tofu
  • 1/2 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 1/2 teaspoon white vinegar
  • 1 teaspoon sugar
  • 1/4 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.

Notes

  • 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.

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