INGREDIENTS

1. 300gtofu
2. 1/4cuptamarind pulp, dissolved in
3. 1cuphot water
4. 150gokra, whole or chopped into 1 inch lengths
5. 5cupswater
6. 3/4cupfresh pineapple, cut into chunks
7. 1stalkleeks, washed and chopped
8. 3tablespoonssugar
9. 2mediumtomatoes, washed,peeled and cut into wedges
10. 1teaspoonsoy sauce
11. salt

12. Garnishings And Flavourings

13. 50mlvegetable oil
14. 50g choppedshallots
15. 100gbean sprouts
16. 12leavesfresh Asian basil
17. 6sprigsngo om or coriander(known as “ngo om” in Vietnamese)
18. 2-6serrano chilies, minced

DIRECTIONS

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