Buddhist Sour Soup
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
47
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
5 cups
Water3 tbsps
Sugar2 tsps
Salt2 medium
Tomatoes (cut into wedges)1 tsp
Soy Sauce1 cup
Peanut1 cup
Shallot (chopped)Directions:
1
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
2
Let stand for 30 minutes
3
Water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so
4
Cut the tofu into 1/2-inch cubes and set aside
5
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
6
Place a sieve over a small bowl and pour the tamarind water through
7
Discard any solids and set the liquid aside
8
If the okra is large, cut crosswise in 1/2 and cut off any tough tips, leaving the stems on
9
For the garnish, heat the oil in a small heavy skillet over medium-high heat
10
Add the shallots and cook until well-browned, then remove from the heat and set aside
11
To make the soup, place the tamarind liquid and the 5 cups water in a large nonreactive pot
12
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
13
Boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges
14
Bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes
15
Taste and adjust the balance of seasonings if you wish