Heat the oil in a large pot over medium heat. Once hot add the diced onion with a pinch of salt, sauté until soft and starting to turn golden, around 8 minutes.
Add the minced garlic, chillies and ginger and continue to sauté for a minute.
Add the diced tomatoes, cook until they are starting to fall apart, around 4 minutes.
Add the vegan fish sauce, sugar and vegetable stock. Bring to a boil and reduce the heat to a gentle simmer.
Cut the tofu into bite-sized cubes and add to the pot. Continue to cook for 5 minutes.
Cut the dwarf green beans, bok choy and aubergine into bite-sized pieces. Add them to the pot with the tamarind paste. Stir well to dissolve the tamarind completely.
Simmer until the vegetables are cooked, around 10 minutes.
Taste and adjust the seasoning. The amount of salt needed will depend on how much salt is in your stock. We added ½ teaspoon salt and ½ teaspoon freshly cracked black pepper.
Serve your Vegan Tofu Sinigang hot with a garnish of vegan bagoong and fresh coriander.