• Drain tofu from packing liquid. Pat with paper towels to absorb excess liquid. Cut into ½-inch cubes.
• In a wide pan over medium heat, heat about 2 tablespoons oil until very hot. Add tofu and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.
• Wipe down the pan as needed. Heat another 1 tablespoon of oil.  Add onions and garlic and cook until softened. 
• Add fish sauce and cook for about 1 minute.
•  Add singkamas, carrots, and sweet potatoes. 
• Add water and bring to a boil. Lower heat, cover, and continue to cook until vegetables are tender yet crisp. 
• Add tofu, garbanzo beans, and green beans, stirring to combine. 
• Season with salt and pepper to taste. 
• Continue to cook for another 2 to 3 minutes or until garbanzo beans and tofu are heated through and green beans are tender yet crisp. 
• Remove from the pan and drain excess liquid. You can use this liquid to make the sauce and just add water to total 2 ½ cups.

For the Lumpia Sauce

• In a saucepot over medium heat, combine water (or the reserved liquid from cooking the vegetables), soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved. 
• Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
• In a bowl, combine corn starch and ¼ cup cold water. Stir until mixture is smooth.
• Slowly add corn starch mixture to soy sauce mixture, whisking vigorously to prevent lumps.. Continue to cook, whisking regularly, until thickened. 
• Add peanut butter and stir until dissolved.

To Serve

• Spoon vegetable mixture on serving plates, pour peanut sauce on top and garnish with crushed peanuts and minced fresh garlic as desired.