Tamarind Tofu with Vegetables and Soba
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.
Reynolds® parchment can be used for easier cleanup/removal from the pan.