Tamarind Tofu with Vegetables and Soba
Brightly colored vegetables with a tamarind, ginger, and garlic sauce are tossed with baked tofu triangles and served over bi-colored soba noodles with sesame and peanut crunch. Garnish as desired. Orange or pineapple slices are pretty on this dish.
Ingredients
Directions
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Break open tamarind pods and scoop out flesh into a large bowl. Cover with hot water and let soften, about 1 hour. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding seeds and tough fibers. Measure out a 1/2 cup of tamarind pulp; set aside.
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Slice tofu crosswise into 6 rectangles. Cut rectangles in half into 12 squares. Cut squares in half diagonally to make 24 triangles. Layer tofu on paper towels, pressing to extract excess liquid, about 30 minutes.
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Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
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Bake in the preheated oven until golden brown, 45 to 60 minutes.
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Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.
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Heat 1 1/2 teaspoon peanut oil in the same skillet over medium-high heat. Add cucumber, carrots, green onions, and red bell pepper; saute just until crisp-tender, about 2 minutes. Transfer to a bowl.
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Heat remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until sauce is combined, about 3 minutes.
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Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
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Fill a large pot with water and bring to a boil. Add light and dark soba noodles; cook, stirring occasionally, under tender, about 3 minutes. Drain. Transfer to a large bowl. Top with tofu and cucumber mixture.
Cook's Notes:
You can also use a block of dried, seedless tamarind. Place tamarind in a bowl and cover with hot water. Let rehydrate, 8 hours to overnight. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding tough fibers. Measure out a 1/2 cup of tamarind pulp and proceed with recipe.
Use firm or extra-firm tofu as desired. You can use 4 cups of your choice of sliced vegetables.
We serve this cold over noodles as a salad, or hot (without cucumber) over brown rice.
Partner Tip
Reynolds® parchment can be used for easier cleanup/removal from the pan.
