Buddhist Sour Soup

Directions

1. 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. 2
   Let stand for 30 minutes.
3. 3
   Water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so.
4. 4
   Cut the tofu into 1/2-inch cubes and set aside.
5. 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. 6
   Place a sieve over a small bowl and pour the tamarind water through.
7. 7
   Discard any solids and set the liquid aside.
8. 8
   If the okra is large, cut crosswise in 1/2 and cut off any tough tips, leaving the stems on.
9. 9
   For the garnish, heat the oil in a small heavy skillet over medium-high heat.
10. 10
    Add the shallots and cook until well-browned, then remove from the heat and set aside.
11. 11
    To make the soup, place the tamarind liquid and the 5 cups water in a large nonreactive pot.
12. 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. 13
    Boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges.
14. 14
    Bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes.
15. 15
    Taste and adjust the balance of seasonings if you wish.