Sinigang Broth Shooters with Tofu and Vegetables

Ingredients

• 6 cups Water
• 2 packets Sinigang Mix (Tamarind Soup Base)
• 1 block Firm Tofu
• 8 pieces Okra
• 0.5 cup String Beans
• 1 cup Kangkong (Water Spinach)
• 12 pieces Cherry Tomatoes

Instructions

1. 1Press the 1 block firm tofu to remove excess water, then cut into 1/2-inch cubes. Heat a 10-inch skillet over medium-high heat (350°F / 175°C). Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until golden brown on all sides.
2. 2In a large heavy-bottomed pot, bring the 6 cups of water to a rolling boil over high heat (212°F / 100°C).
3. 3Carefully stir in the 2 packets of Sinigang Mix until completely dissolved. Reduce the heat to medium (300°F / 150°C).
4. 4Add the 8 pieces of okra, 0.5 cup of string beans, and 12 pieces of cherry tomatoes to the simmering broth. Cook for 5 minutes, or until the vegetables are tender-crisp.
5. 5Add the 1 cup of kangkong (water spinach) and the fried tofu cubes to the pot. Cook for another 2 minutes, just until the kangkong is wilted and bright green.
6. 6Carefully strain the broth through a fine-mesh sieve into a separate bowl or pitcher, reserving the cooked vegetables and tofu. Discard any small bits of kangkong stems that may have fallen through.
7. 7Pour the hot, strained broth into small shot glasses. Garnish each shooter with a piece of the reserved tofu, okra, string bean, cherry tomato, and a few leaves of kangkong.

Related Guides