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