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.

Prep Time:
35 mins
Cook Time:
1 hr
Additional Time:
1 hr 30 mins
Total Time:
3 hrs 5 mins
4 servings


  • 1 pound tamarind pods

  • hot water to cover

  • 1 (14 ounce) package firm tofu

  • 3 tablespoons peanut oil, divided

  • ¼ cup dry-roasted peanuts

  • ¼ cup sesame seeds

  • 1 cup thinly sliced cucumber

  • 1 cup grated carrots

  • 1 cup diagonally sliced green onions

  • 1 cup thinly sliced red bell pepper

  • 4 cloves crushed garlic

  • 1 orange, juiced

  • 2 tablespoons rice vinegar

  • 2 tablespoons soy sauce

  • 1 tablespoon grated ginger

  • 1 tablespoon white sugar, or to taste

  • 1 teaspoon red pepper flakes, or to taste

  • 5 ounces light soba noodles

  • 5 ounces dark soba noodles


  1. 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.

  2. 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.

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

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

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

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

  7. 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.

  8. 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.

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

  10. 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.

Nutrition Facts (per serving)

836 Calories
24g Fat
144g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 836
% Daily Value *
Total Fat 24g 31%
Saturated Fat 4g 20%
Sodium 1099mg 48%
Total Carbohydrate 144g 52%
Dietary Fiber 11g 41%
Total Sugars 10g
Protein 28g
Vitamin C 54mg 270%
Calcium 404mg 31%
Iron 9mg 50%
Potassium 774mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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