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.
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Recipe Summary
Ingredients
Directions
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.