Vietnamese Sweet and Sour Soup (Canh Chua Chay) Recipe (with Video)

1. Soak whole okra (do not slice yet) in a bowl of room temperature water and 1 tbsp of white vinegar for 10 minutes. This will help reduce any sliminess.
2. This is optional but this would be a good time to fry 5 minced garlic cloves in about 2 tbsp of neutral oil. Fry for 3-4 minutes or until lightly golden. Transfer to a bowl and set aside to add as topping later.
3. Wash all vegetables thoroughly. Set bean sprouts and sawtooth herb aside to dry. Prep the tomato, pineapple, celery, and okra.
4. In a pot, add oil and fry the onion and ginger until golden. Add garlic and saute for 1-2 minutes before adding the tomato, celery, okra and pineapple. Season with tamarind, fish sauce, mushroom seasoning, palm sugar and vegan chick bouillon. Saute for a few minutes before topping it off with water, about 6-8 cups. There should be enough water covering all the vegetables. With the lid closed, simmer for 10 minutes.
5. Add bean sprouts and tofu. Cover with a lid and simmer for 3 more minutes.
6. Garnish with the sawtooth herb, cilantro, fried garlic, and Thai chili pepper. Serve immediately with rice.