Sinigang is a sour soup that is a staple in Philippine cuisine. It is traditionally made with meat, but this vegan version uses tofu as a protein source instead. The broth is flavored with tamarind concentrate, which gives it a distinct sour taste. The vegetables used in this dish can vary, but this recipe includes okra, eggplant, tomato, and long beans. The flavors of the broth are enhanced with ginger, garlic, and lemongrass, making for a comforting and delicious meal. This vegan sinigang is easy to make and is a great option for those following a plant-based diet.
- 1 block of firm tofu, cubed
- 1/2 cup tamarind concentrate
- 6 cups water
- 1/2 cup diced tomato
- 1 cup sliced okra
- 1 cup sliced eggplant
- 1 cup sliced long beans
- 1/2 cup sliced ginger
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 stalks lemongrass, bruised
- 2 bay leaves
- Heat the oil in a large pot over medium heat. Add the garlic, ginger, and onion and sauté until the onions are translucent.
- Add the water, tamarind concentrate, salt, pepper, lemongrass, and bay leaves to the pot and bring to a boil.
- Add the tofu, tomato, okra, eggplant, and long beans to the pot and simmer for 10-15 minutes, or until the vegetables are tender.
- Remove the lemongrass and bay leaves from the pot.
- Serve the sinigang hot, with rice on the side. Enjoy!
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