Under The Squash Vines

Canh Chua:  Sweet and Sour Pineapple Soup

Ingredients: 

1 block firm tofu, cubed and pat dry

2 tomatoes, chopped

1/2 pineapple, cut into chunks

2 elephant ear stalks, sliced

1/2 onion sliced

 3 cloves garlic, minced

1 pint okras, sliced

1 pint fresh mung bean sprouts

1 tablespoon mushroom seasoning granules or to taste

1 teaspoon vegan fish sauce or to taste

3 tablespoons tamarind cooking concentrate or to taste

Scallions and cilantro for garnish

Optional: Oyster mushrooms or Enoki mushrooms

Optional: 3 Thai chilies, chopped

Instructions: 

1. Fry tofu cubes until golden brown. Set aside.

2. Heat oil on medium heat. Add onions and garlic and cook for 2 minutes.

3. Add all vegetables except okra, mushrooms and bean sprouts. Add mushroom seasoning granules. Cook for 5 minutes.

4. Add water, tofu, and tamarind cooking concentrate. Bring to a boil. Simmer for 15 minutes.

5. Add vegan fish sauce to taste.

6. Add bean sprouts, okras, Thai chilies, and mushrooms. Cook for another 5 minutes.

7. Garnish with scallions and cilantro.

8. Serve with rice.