A delightful vegetarian soup inspired by Filipino Sinigang, featuring a tangy tamarind base and a medley of fresh vegetables.
Prepare all the vegetables by washing and chopping them into bite-sized pieces.
Chop vegetables uniformly to ensure even cooking.
In a large pot, heat a small amount of oil and sauté the onion and garlic until fragrant.
Use medium heat to avoid burning the garlic.
Add the tomatoes and cook until they soften and release their juices.
Stir occasionally to prevent sticking.
Pour in the water and bring to a boil. Add the potatoes and cook until they are partially tender.
Cut potatoes into smaller pieces for quicker cooking.
Add the remaining vegetables and tofu to the pot. Simmer until all vegetables are tender.
Stir gently to avoid breaking the tofu.
Stir in the tamarind paste, salt, and pepper. Adjust seasoning to taste.
Taste the broth and adjust the sourness by adding more tamarind paste if needed.
Serve the soup hot with a side of steamed rice or crusty bread.
Garnish with fresh herbs like cilantro for added flavor.
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