Buddhist Tamarind And Vegetable Soup Food

BUDDHIST SOUR SOUP

Steps:

• For the soup, place the tofu blocks on a plate, place another plate on top, and weight with a jar or 14 to 28-ounce can. Let stand for 30 minutes. Water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so. Cut the tofu into 1/2-inch cubes and set aside.
• Use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Discard any solids and set the liquid aside.
• If the okra is large, cut crosswise in 1/2 and cut off any tough tips, leaving the stems on.
• For the garnish, heat the oil in a small heavy skillet over medium-high heat. Add the shallots and cook until well-browned, then remove from the heat and set aside.
• To make the soup, place the tamarind liquid and the 5 cups water in a large nonreactive pot. Bring to a vigorous boil, then add the okra (if your okra is very fresh and tender, add it later, with the tomato wedges) and pineapple. Boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges. Bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes. Taste and adjust the balance of seasonings if you wish.

BUDDHIST TAMARIND AND VEGETABLE SOUP

Steps:

• Dissolve the tamarind in the water.
• Strain it through a fine sieve.
• Reserve the thick tamarind water.
• Discard the seeds and pulp.
• Boil the tamarind liquid with 5 cups of water in a large pot.
• Add okra, tomato wedges and pineapple.
• Boil vigorously for 3 minutes.
• Lower flame and add the leek, salt and sugar.
• Bring to a boil.
• Add the tofu cubes and soy sauce.
• Cook for 2 minutes.
• Check the seasoning.
• Serve in individual bowls garnished with drops of vegetable oil, shallots, bean sprouts, basil leaves, corriander and chillies.
• Enjoy!