Tokwa’t Talong is our vegetarian version of Pinoy’s firm tofu dish Tokwa’t Baboy. Tokwa’t Talong is the latest version of our Tokwa’t… series. Below are the list of versions that we have posted in the past.
Crispy Tokwa’t Baboy
Tokwa't Baboy, Pork and Tofu
Tokwa't Isda, Fish and Tofu
Tokwa't Baka, Beef and Tofu
Using fried eggplant as an alternative to the pork in Tokwa’t Baboy is the best option. Fried eggplant is a regular Pinoy vegetable side dish, usually served during breakfast with the Pinoy fried rice. Similar to fried firm tofu the fried eggplant goes very well with vinegar soy sauce dressing or dip.
Making the dish is fairly easy, it is basically similar to all our Tokwa’t… recipes. Just cut any eggplant into large cube and fry until color starts to turn to golden drown. The fried eggplant is then tossed with the fried firm tofu and the special vinegar soy sauce dressing with chopped garlic, onion and some chilies.
Here is the recipe of my Tokwa’t Talong.
2 large size eggplant, trimmed, cut into large cube
1 big block firm tofu, cut into rectangular blocks
1 small size onion, coarsely chopped
2-3 cloves garlic, chopped
1-2 red and green chili, sliced crosswise
1/2 cup vinegar
1/2 cup soy sauce
1 tsp. sugar
In pour vinegar and soy sauce, mix in the onion, garlic, sugar and chili, set aside until ready to serve. In a deep frying pan fry the eggplant in batches for 2 to 3 minutes until crisp side turned to golden brown, keep aside. Using the same deep frying pan fry the tofu in batches for 2 to 3 minutes each side or until crisp, drain excess oil, keep aside until ready to serve. To serve chop the tofu into cubes, place in a serving bowl with the fried eggplant and pour over the vinegar soy sauce with the onion and garlic mixture, toss to mix.