Mam Thai Chay (Vietnamese Vegetarian Veggies with Caramelized Fermented Tofu Sauce)

Mam Thai Chay (Vietnamese Vegetarian Veggies with Caramelized Fermented Tofu Sauce)
Ingredients:
3 Salted Turnips
1/2 Pineapple
5 small Cucumbers
1/2 Tofu Block
2 Fermented Tofu cubes
1 Carrot
1 Leek (bottom half)
2 Tbsps. Roasted Rice Powder
2 Tbsps. Soy Sauce
3/4 tsp. Kosher Salt
2 Tbsps. Olive Oil
Pinch of Salt
4 Tbsps. Sugar
1 Tbsp. Sugar
2 Tbsps. Olive Oil
2 Tbsps. Sugar
Frying Oil
Chili Pepper (Optional)
Peel and rinse 1 Carrot.  Cut into 2 inch long strips. Put into a colander and set aside.
Cut 5 small Cucumbers in half.  Remove the center and then cut into slices. Put into a bowl and add 3/4 tsp. Kosher Salt.
Mix well and then set aside for 15 minutes. After 15 minutes put into a colander.  Take the Cucumbers and Carrot outside and place in the sun to dry.
Leave it out in the sun, after a few hours it should be ready take it back inside and rinse with water.  Rinse the Cucumbers a few times since it has salt. Drain out the water and set aside.
Rinse the Carrot one time and then drain out the water and set it aside.
Take 3 Salted Turnips and cut into strips.  About 2 inches long.  Soak it in water for 30 minutes to an hour.
Rinse with water at least 4 times and drain out the water. Put it aside.

Chop the bottom half of 1 Leek, put in a bowl and set aside.
Cut 1/2 Pineapple.  Slice it into small pieces and put into a bowl.
Fry 1/2 of a Tofu block.  Cut into thin slices.  Deep fry until golden. Let it cool and cut into small pieces. Then set aside.
Using a small pan, heat up 2 Tbsps. Roasted Rice Powder.  Set it aside.
In a pan add 2 Tbsps. Olive Oil. Add about 3 Tbsps. of the chopped Leek. Saute for a few seconds.
Using medium high heat, add in the Pineapple. Add in a pinch of Salt. Add 4 Tbsps. Sugar. Mix well.
Cook until it shrinks a little then add in the Turnip. Add 1 Tbsp. Sugar and mix.
Cook until it caramalized and remove from heat.
In a different pan add 2 Tbsps. Olive Oil and add in the rest of the chopped Leek. Saute until slightly brown.  Scoop some of it into a bowl and set aside.
Leaving a little sauteed Leek in the pan add in 2 blocks of Fermented Tofu.  You can use spicy or non spicy fermented Tofu. 
Smash the Fermented Tofu with a spoon.  Add 2 Tbsps. Soy Sauce and mix together. Add 2 Tbsps. Sugar. Mix well.  Let it simmer until it starts to thickens a little bit.
Remove from heat.  
In a large bowl add in the Pineapple and Turnip. Add in the Cucumbers. Add in the Carrots. Add the Fried Tofu.
Add in the sauteed Leek. Add in the Fermented Tofu with Soy Sauce mixture.
Mix well. Now add in the Roasted Rice Powder.  Mix it together.
Cover it and let it sit for at least 1 hour before serving. 
Enjoy with some rice.