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Vietnamese Canh Chua with Tofu | Refreshing & Tangy
(0)
25 min
Quick
Knuspr-Küche
Erfrischend-würzige vietnamesische Sommersuppe mit goldbraunem Tofu, Ananas, Tomaten und knackigen Mungobohnensprossen in feiner Tamarinden-Brühe. In 25 Minuten auf dem Tisch!
Preparation method
Preparation
Thoroughly pat the tofu dry with paper towels and cut into approx. 2 cm cubes. Peel the fresh pineapple, remove the woody core, and cut the flesh into bite-sized pieces. Wash the tomatoes and cut into eighths. Finely mince the garlic and cut the red chili pepper into fine rings.
Fry Tofu & Prepare Broth
Heat 1 tbsp of vegetable oil in a large pot. Add the tofu cubes and fry over medium-high heat for about 5 minutes until golden brown on all sides. Then remove from the pot and set aside.
Heat the remaining vegetable oil (1 tbsp) in the same pot. Sauté the minced garlic and half of the chili rings for about 1 minute until wonderfully fragrant.
Chef's tip
For extra crunch, you can top the soup with some crispy fried onions or crispy fried garlic before serving.
A bowl of freshly steamed jasmine rice pairs wonderfully with this, perfectly absorbing the flavorful tamarind broth.
30 min
Under an hour
