This Tofu Binagoongan has all the goodness of the classic Binagoongan but none of the fat… all delicious, all healthy.
It was another meatless Saturday for me with this Tofu Binagoongan.
And man, did I love every bite of it. I mean it’s delicious — all the flavors of my favorite classic Binagoongan but none of the fat — all healthy.
I was craving for Binagoongan yesterday but since I’m trying to avoid fatty pork meat, I opted to use tofu in place of it. Don’t get me wrong, I still love to have some of my favorite Crispy Pork Binagoongan just not a regular basis like before. These days, medyo pa-healthy na tayo.
I even fried my tofu in olive oil to raise my hdl, lower cholesterol, and my triglycerides. Olive oil is my bff these days (along with the steamer)… If you don’t have any problems about those things, you can use any cooking oil you have available: canola, palm, or vegetable.
Since I love binagoongan so much, I can imagine this Tofu Binagoongan and I will go a looooong way.
And I know you will love it too. ♥♥♥
Pair this with hot steamed rice and some steamed camote tops and you’ve got yourself a nice healthy lunch.
P.S. I added a new category here at The Peach Kitchen called Budget-Friendly and this is a part of that category.
♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!Print
- 1 block firm tofu (tokwa), cut into 1 inch cubes
- 3 tbsp olive oil for frying ( or any cooking oil you have available)
- 1 red onion, chopped
- 1 tomato, chopped
- 1/4 cup shrimp paste (bagoong alamang)
- 1 tbsp white vinegar
- Heat olive oil in a wok or a non-stick pan.
- Fry tofu cubes until brown.
- In the same pan, leave at least 1 tsp olive oil and sauté onion and garlic.
- Add shrimp paste or bagoong alamang. Pour in 1 tbsp vinegar. Mix well.
- Add fried tofu and mix well to coat with bagoong.
- Serve immediately.