Canh Chua Chay — Vietnamese Sweet–Sour Vegetarian Soup

Ingredients

Contains soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Press the tofu: wrap the block in several paper towels or a clean kitchen towel, put on a cutting board and weight with a heavy skillet or cans to press out liquid.

   Pressing removes excess water so the tofu fries golden instead of steaming.

   15 min
2. 2

   While the tofu presses, dissolve tamarind paste in warm water in a small bowl and stir until smooth; set aside to bloom.

   If you don't have tamarind, substitute 3 tbsp lime juice + 1 tbsp brown sugar mixed into the warm water.

   5 min
3. 3

   Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat.

4. 4

   Add the pressed tofu cubes in a single layer and pan-fry, turning occasionally, until edges are golden-brown.

   Don't move the tofu too often—let each side form a golden crust.

   8 min
5. 5

   Transfer the fried tofu to a plate and wipe the pot lightly if there are dark bits; return the pot to medium heat and add the remaining 1 tbsp oil.

6. 6

   Add the sliced onion and sauté until softened and translucent.

   5 min
7. 7

   Add the minced garlic and cook, stirring, until fragrant (about 30 seconds).

8. 8

   Pour in the vegetable broth and the tamarind water, then stir in soy sauce and sugar; bring to a gentle simmer.

   Taste the broth as it heats—tamarind brands vary in strength; you can add more tamarind water or a squeeze of lime if you prefer more sourness.

9. 9

   Simmer the broth to let flavors meld.

   12 min
10. 10

    Add the tomato wedges and pineapple chunks to the pot and simmer until tomatoes begin to soften.

    3 min
11. 11

    Add the okra and simmer until just tender but not mushy.

    4 min
12. 12

    Return the fried tofu to the pot, add the bean sprouts and the scallion whites, and simmer until the sprouts are warmed through and tofu is heated.

    2 min
13. 13

    Turn off the heat and stir in the cilantro, basil, scallion greens and sliced chile.

14. 14

    Taste and adjust seasoning with salt or a splash more soy sauce or tamarind water; serve hot with lime wedges and rice or rice noodles if you like.