For the vegan tom yum paste:

• 200 g tamarind paste or pulp
• 1-2 dried shiitake mushroom
• 1 cup water 250 mL, boiling
• 3 lemongrass upper green half and woody outer layer of whites discarded, whites finely chopped, stalks
• 5 shallot peeled
• 5 cloves garlic peeled
• 3 inches galangal sliced into coins
• 5 kaffir lime leaves roughly chopped
• 3 red Thai chili pepper
• 2 tbsp vegetable oil 30 mL
• 4 tsp coconut sugar or palm sugar, 20 mL
• 2 tbsp mushroom broth powder or 1 tbsp kosher salt, 30 mL

For the Stir Fry:

• 2 tbsp vegetable oil 30 mL
• 2 shallot diced
• 4 garlic minced, cloves
• 1 cup vegan shrimp 250 mL, diced, optional, can substitute firm tofu or reconstituted TVP chunks
• 2 cups tofu puffy fried, chopped, 500 mL
• 1 cup snap peas 250 mL, diced
• ½ cup pineapple 125 mL, diced
• 1 tomato diced, vine
• 1 tbsp mushroom broth powder
• 2 cups long grain white rice 500 mL, USA-grown, cooked, preferably day old
• 2 tbsp tamari 30 mL