Tofu Pinakbet

If you feel like eating a meat free pinakbet then this is the best version for you!
Tofu Pinakbet is a variety of the Filipino vegetable dish, but instead of the usual proteins used on the dish fried tofu squares are used.


Yes! Tofu works really well with pinakbet, similar how tofu works wonders with chopseuy, both are mixed vegetable dishes where meat is used as a “sahog” but tofu is one great alternative. This is actually the first time I used tofu on this dish as I usually tend to use proteins like prawns, pork jowl, chicharon and sometimes leftover fried fish, it just so happens that I ran out of these proteins but have some left-over tofu on my fridge. To make it work the tofu needs to be deep fried first so its creates this tough outer shell to protect the insides, so when it cooks with the vegetables it won’t disintegrate or break into many small pieces.

Tofu is an excellent ingredient as it absorbs flavour, while this pinakbet does not have any essence of meat, tropical vegetables are really tasty, add to that the fermented fish sauce we are using, it’s a dish that won’t lack flavour in any manner. Recipe is almost similar to the usual pinakbet so this dish is not really complicated, if you know how to cook pinakbet and if you have your own recipe, then just replace your meat with fried tofu. If you don’t know what a pinakbet is, then just follow the recipe below.

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Tofu Pinakbet

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Tofu Pinakbet is a variety of the Filipino vegetable dish, but instead of the usual proteins used on the dish fried tofu squares are used.



Ingredients

Units Scale
  • 250 g fried tofu
  • 150 shrimps, shelled
  • 2 small Asian eggplant, sliced into 2-inch pieces
  • 1 bunch string beans, sliced into 2-inch pieces
  • 300g okra, sliced into 2-inch pieces
  • 1/4 squash or buttercup, sliced roughly 1 inch
  • 1 large bitter melon, sliced
  • 2 pcs tomatoes, diced
  • 1 red onion, finely chopped
  • 1/2 head garlic, minced
  • 2 tbsp bagoong monamon / isda
  • 1 tbsp sugar
  • fish sauce
  • freshly ground black pepper
  • oil
  • 1 cup water

Notes

  1. In a pan sauté garlic, onion and tomatoes in oil.
  2. Add squash and okra continuously pan frying for 2 minutes, bring the heat to low and cover for 5 minutes
  3. Add string beans, bitter melon and eggplants pan fry pan fry for additional 2 minutes.
  4. Add water, sugar, tofu, shrimps, bagoong monamon, cover and simmer for 5-8 minutes in medium heat until vegetables are cooked.
  5. Season with pepper add fish sauce/salt if needed.

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9 Responses

  1. Bright, colorful, and fresh — this really appeals to all my senses (I can enjoy hearing it sizzle in the pan!).

  2. A simple yet mouthwatering tofu dish!

  3. Chef Mimi says:

    This sounds wonderful! I’ll have to check out one of your ingredients…

  4. suituapui says:

    This is good for me. I’m on a no red meat diet, no shrimp either, doctor’s orders.

  5. Such a neat, neat dish! Perfect way to use tofu. And so colorful — really has a lot of eye appeal. Thanks!

  6. I have to admit that tofu still doesn’t do it for me, but I’d be willing to try this one…it sounds really flavorful and I like that bitter melon in there!

  7. sherry M says:

    what an amazing dish raymund. i might have to replace the okra with something else tho 🙂
    cheers
    sherry

  8. Hannah says:

    Yes! I always love a new tofu recipe. This one has so many of my favorite veggies in it too.

  9. That’s a really interesting and delicious combination of flavours, and the dish look terrific!

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