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Binagoongang Talong at Tokwa

Binagoongang Talong is a popular Filipino eggplant dish made with eggplant, tomatoes, onion, garlic, shrimp paste, pepper, sugar, green chilies and oil, and in this version of Binagoongang Talong at Tokwa, tofu is added to enhance the taste. Follow our recipe to make this dish at your home.


Bagoong alamang is a condiment which is very popular in Asian cuisines, especially the Chinese. It is made from shrimps or krill which are fermented for months in earthen jars and are then turned into a sticky paste. It is savoury salty and has a strong umami shrimp flavor. The raw shrimp paste is pink while the sautéed shrimp paste is brown with  added flavor.

Ready-to-use sauteed shrimp paste are available in the market. Some are plain salty and some are spiced with some chillies. Guisadong bagoong alamang is a very flexible ingredient which adds a hint of savoury seafood saltiness to different dishes and sauces. It is commonly used in dishes such as kare-kare and binagoongan dishes. Since it has a strong pungent smell, some people does not like it. But it does really make a perfect match with unripe mangoes and singkamas. Bagoong alamang can also be used in salads like ensaladang manga.

Pork binagoongan is one of the famous dishes which uses bagoong alamang. This dish features fried pork with eggplant coated with a savoury binagoongan sauce. This recipe which we are going to introduce is a much healthier modification of the pork binagoongan which includes your favorite tofu and eggplant.

Binagoongang talong and tokwa is just like your favorite binagoongan dish but uses less-guilt ingredients. The tofu will serve as the meat for this dish. The crispy fried tofu will complement the softness of the eggplant. It makes a great dish when served with steaming hot rice.


In this no-guilt binagoongan recipe, our protein source will be the tofu and our veggie will be the eggplant.  Wash the eggplant and remove the ends. I’ve seen some people who did this recipe peel the eggplant. The eggplant will be soft and might crush during the cooking process. For this specific reason, it is better to keep the eggplant skin. Chop the eggplant into serving pieces. Do not forget to soak the chopped eggplant in water to avoid darkening.  For the tofu, chop it into mini squares.

For the next step, we will fry the eggplant and tofu pieces. This is to ensure that the eggplant and tofu are cooked before we coat them with the sauce. Once done, we will now prepare the binagoongan sauce. The bagoong alamang which we’ll be using is the sautéed shrimp paste. Yup, you read that right. It is already sautéed. But since we like to unleash a more umami flavor, we will start the sauce by sautéing onion, garlic and tomatoes together with the sautéed shrimp paste. The shrimp paste is already salty. Crushing the tomatoes will release more sourness and will help balance the flavor. Add some water and mix the ingredients. Season the sauce with pepper and sugar. As you simmer the sauce, the flavors from the different ingredients will incorporate more. At this point, you can add some chillies according to your preference.

Time to volt in! Add the fried tofu and eggplant into the pan and coat them with this umami sauce. Transfer them to a serving plate. You can garnish them with more chillies on top. Serve with hot steaming rice and enjoy!

Binagoongang Talong at Tokwa

Course: Vegetable Recipes




  • ½ kilo eggplant

  • ¼ kilo tofu

  • 2 pcs tomatoes

  • 1 medium-sized onion

  • 3 cloves garlic

  • 4 tablespoons sautéed shrimp paste

  • 1/3 cup water

  • pepper to taste

  • sugar to taste

  • green chillies, chopped

  • oil (for frying)


  • Chop the eggplant and tofu into serving pieces.
  • Shallow-fry the eggplant and tofu pieces until crispy and light brown. Transfer into a strainer or paper towel to drain excess oil. Set aside.
  • In a pan, sauté the onion and garlic until aromatic. Add the chopped tomatoes and gently crush them while sauteiing. Add the sautéed shrimp paste and continue sautéing for a few more minutes. Season with pepper and sugar.
  • Add water and let it simmer for a few minutes. When the sauce is reduced, add the chopped green chillies. Stir gently to incorporate the flavor.
  • Add the fried eggplant and tofu pieces back to the pan. Toss gently until each piece is coated with the flavorful sauce.
  • Garnish with more chopped chillies.
  • Serve with rice and enjoy!

Paano magluto ng Binagoongang Talong at Tokwa


  • ½ kilo talong
  • ¼ kilo tokwa
  • 2 piraso kamatis (hiniwa)
  • 1 pirasong sibuyas (hiniwa)
  • 3 butil ng bawang (hiniwa)
  • 4 kutsarang bagoong alamang
  • 1/3 tasang tubig
  • paminta
  • asukal
  • siling pang sigang (hiniwa ng maliliit)
  • mantika (pangprito)


  1. Hiwain ang talong at ang tokwa sa maliliit na piraso.
  2. Iprito sa mababaw na mantika ang mga piraso ng talong at tokwa hanggang maging crispy at light brown. Ilipat ang mga ito sa isang strainer o paper towel para tumulo ang sobrang mantika.
  3. Mag-gisa ng sibuyas at bawang sa isang kawali. Ilagay ang mga kamatis at durugin ng bahagya. Ilagay ang bagoong alamang at patuloy na mag-gisa. Budburan ng paminta at asukal.
  4. Maglagay ng konting tubig at hayaan itong maluto ng ilang minute. Kapag halos maiga na ang sabaw, budburan ng green chillies. Haluin ito ng mabuti.
  5. Ilagay ang talong at tokwa sa kawali. Haluin ng mabuti para malagyan ng sauce ang bawat piraso.
  6. Budburan ng marami pang chillies.
  7. Ihain kasama ang mainit na kanin. Enjoy!

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