2 Ratings
  • 2 star values: 1
  • 5 star values: 1

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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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.

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.

  • Bake in the preheated oven until golden brown, 45 to 60 minutes.

  • Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.

  • 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.

  • 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.

  • Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.

  • 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.

Nutrition Facts

836 calories; 24.1 g total fat; 0 mg cholesterol; 1099 mg sodium. 144 g carbohydrates; 28.2 g protein; Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/30/2017
Delicious. Absolutely delicious. I used whatever vegetables I had on hand. I also cheated and used tamarind paste. Thank you for the recipe.
(2)

Most helpful critical review

Rating: 2 stars
07/03/2017
Way too much tamarind - I'd recommend starting with 2 tablespoons and increasing to taste.
(1)
2 Ratings
  • 2 star values: 1
  • 5 star values: 1
Rating: 5 stars
01/30/2017
Delicious. Absolutely delicious. I used whatever vegetables I had on hand. I also cheated and used tamarind paste. Thank you for the recipe.
(2)
Rating: 2 stars
07/03/2017
Way too much tamarind - I'd recommend starting with 2 tablespoons and increasing to taste.
(1)