Ingredients with Measurements:
- 1 medium-sized eggplant, sliced into thin rounds
- 1 block of firm tofu, cubed
- 1 small red onion, sliced thinly
- 1 small tomato, diced
- 1/4 cup bagoóng terong (fermented eggplant paste)
- 1/4 cup vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together bagoóng terong, vinegar, water, sugar, and black pepper until well combined. Set aside.
2. In a large pan, heat oil over medium-high heat. Add eggplant slices and cook until lightly browned and tender, about 5-7 minutes. Remove from pan and set aside.
3. In the same pan, add cubed tofu and cook until lightly browned on all sides, about 3-5 minutes. Remove from pan and set aside.
4. In a large mixing bowl, combine cooked eggplant, tofu, sliced onion, diced tomato, and chopped cilantro.
5. Pour the bagoóng terong dressing over the salad and toss until well coated.
6. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 14g
- Protein: 8g
- Fiber: 4g
Substitutions for ingredients:
- Bagoóng terong can be substituted with bagoóng alamang (fermented shrimp paste) or miso paste.
- Eggplant can be substituted with zucchini or squash.
- Tofu can be substituted with chicken or shrimp.
Variations:
- Add sliced cucumber or bell peppers for additional crunch.
- Use different types of vinegar such as apple cider or rice vinegar for a different flavor profile.
- Add chopped peanuts or cashews for additional texture.
Tips and tricks:
- Be sure to slice the eggplant thinly to ensure even cooking.
- Press the tofu between paper towels to remove excess moisture before cooking.
- Adjust the amount of sugar and vinegar to your personal taste preferences.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro or sliced green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Steamed rice or garlic bread.
Troubleshooting advice:
- If the eggplant is not cooked through, continue cooking until tender.
- If the tofu is sticking to the pan, add more oil to the pan before cooking.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Bagoóng terong is a traditional Filipino condiment made from fermented eggplant.
Flavor profiles:
- This salad is sweet, salty, and tangy with a hint of spice from the black pepper.
Serving suggestions:
- Serve this salad as a side dish or as a main course with additional protein such as grilled chicken or shrimp.
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Region: Philippine