Sinigang or Sour Tamarind Soup in the Philippines is always cooked as sinigang na baboy(pork), sinigang na hipon(shrimp), sinigang na isda(fish) or sinampalukang manok(chicken) but today let me share to you a sinigang for vegans. I have learned this recipe from a friend and tried it. And it taste good.
You’ll be needing:
6 cups water
3 tbsp tamarind paste or 1/3 cup wet tamarind*
3 tbsp soy sauce
8 oz firm tofu, preferably pressed, cubed
1 onion, chopped
2 garlic cloves, minced
1 cup green beans (fresh or frozen)
2 tomatoes, chopped
half a bok choy or 1 baby bok choy, chopped
5pcs. okra or lady’s finger top and end removed
1 radish, sliced diagonally
(salt to taste)
(*Tamarind paste looks like thick, dark syrup, wet tamarind is a brown “block”. Tamarind is sold in just about every Asian store and nowadays often in large supermarkets too.)
If you’re using wet tamarind, cook it in some water for a while until it softens and blend. This is not the traditional way of doing things, but this is how I do it. Then, just cook everything together (including either the softened wet tamarind or the tamarind paste) until soft to your liking. Serve hot, as a soup or as a stew over rice. It makes about four portions, possibly more if served with rice.