Another easy and healthy comfort food from my childhood --- Sinigang!! In this classic Filipino dish, we have tofu deliciously swimming in a flavorful tamarind broth. 😋
Sinigang is traditionally made with pork or various kinds of seafood. My favorite was fish belly. To recreate my old favorite, I use silken tofu to mimic the soft texture of fish belly and used nori to give the broth a seafood flavor. When I want a bulkier and more filling stew, I would simply throw in some lentils into the mix!
Sinigang (Tofu in Sour Tamarind Broth)
Yield: 6 servings
Prep: 15 mins
Cook: 25-30 mins
Ingredients:
1/2 yellow onion, roughly chopped
6-8 garlic cloves, minced
4 tomatoes, quartered
2-3 tbsp tamarind paste; start with 2 tbsp of tamarind paste and taste before adding more
1 tbsp vegan Better Than Boullion veggie base
6 cups of water; add 1 more cup if cooking with lentils
1 block silken tofu, cubed; may sub with firm tofu
2 handfuls of spinach; may sub with other green leafy veggies like kale or bokchoy
1 tsp each: garlic powder and onion powder
optional to make it a 'seafood' broth: 2 nori sheets, hand torn into 1x1 in pieces
optional to make it a hearty stew: 1 cup of green lentils; this also adds an earthier flavor to the broth --- (2nd picture shows version with lentils)
optional to make it spicy: any spicy pepper, whole
Directions:
Dry saute onions and tomatoes in a pot, season with salt and pepper.
After a few minutes, add in garlic and cook for 1 min while stirring frequently to avoid burning.
Add water, lentils (if using), torn nori sheets (if using), whole pepper (if using), tamarind paste and Better Than Bullion base.
Bring to boil, and reduce to simmer with lid on for 10 mins; SImmer for 15 mins if cooking with lentils.
Add in tofu cubes, garlic powder and onion powder, cook for 5 minutes.
Season with salt and pepper to taste.
Add in greens, then turn off heat and stir.
Serve with a side of rice!