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