Sinigang with Tofu and Taro

Instructions

1. 1Cut the 1 block of tofu into 2.54 cm cubes. Place the tofu cubes in a non-stick skillet over medium-high heat (204.4°C/200°C) with no oil. Cook for 8-10 minutes, turning occasionally, until all sides are golden brown. Remove the tofu from the skillet and set aside.
2. 2Peel the about 450 g of taro root and cut it into 2.54 cm cubes. Chop the 1 bunch of water spinach into 5.08 cm pieces. Cut the 1 cup of green beans into 2.54 cm lengths. Cut the 1 medium eggplant into 2.54 cm cubes. Cut the 2 medium tomatoes into 2.54 cm wedges. Cut the 1 medium onion into 2.54 cm wedges.
3. 3In a large heavy-bottomed pot, bring the 8 cups of water to a rolling boil over high heat (232.2°C/230°C). Add the about 450 g of taro root cubes to the boiling water. Reduce the heat to medium (176.7°C/175°C) and simmer for 15-20 minutes, or until the taro root is fork-tender. You can test this by piercing a piece with a fork; it should go in easily.
4. 4Add the 2 medium tomatoes, 1 medium onion, and 1 packet of tamarind soup base to the pot. Stir well to combine. Continue to simmer over medium heat (176.7°C/175°C) for 10 minutes, allowing the flavors to meld.
5. 5Add the 1 medium eggplant and 1 cup of green beans to the pot. Cook for 5 minutes over medium heat (176.7°C/175°C), or until the eggplant and green beans are tender-crisp. The eggplant should be slightly softened, and the green beans should still have a slight bite.
6. 6Stir in the cooked tofu cubes and the 1 bunch of water spinach. Cook for an additional 2 minutes over medium heat (176.7°C/175°C), just until the water spinach is wilted. The leaves should be bright green and softened.
7. 7Add 1 tsp of salt to the pot and stir. Taste the broth and add more salt if needed, up to 1 tsp more, to reach your desired flavor. Serve the sinigang hot immediately.

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