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Tamarind Tofu with Vegetables and Soba
Tamarind Tofu with Vegetables and Soba
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
185 minutes
Vibrant veggies, crispy tofu, and tangy tamarind-orange-ginger sauce over soba noodles.
Ingredients:
  • 1 pound tamarind pods
  • hot water to cover
  • 1 (14 ounce) package firm tofu
  • 3 tablespoons peanut oil, divided
  • 0.25 cup dry-roasted peanuts
  • 0.25 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
Instructions:
  • Open tamarind pods and remove the flesh into a large bowl. Soak in hot water for approximately 1 hour until softened. Strain softened tamarind through a sieve using a spoon to extract pulp, getting rid of seeds and fibers. Set aside 1/2 cup of tamarind pulp.
  • Cut tofu into 24 triangles and layer on paper towels to extract excess liquid for 30 minutes.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and prepare a baking sheet with parchment paper.
  • Coat tofu triangles in 2 tablespoons of flavorful peanut oil and place them on a baking sheet for an even cook.
  • Bake until beautifully golden brown in the preheated oven for 45-60 minutes.
  • In a large skillet or wok over medium heat, toast peanuts and sesame seeds until fragrant, about 1 minute. Transfer to a bowl.
  • In the same skillet over medium-high heat, sizzle 1 1/2 teaspoon peanut oil. Toss in cucumber, carrots, green onions, and red bell pepper, and stir-fry until just crisp-tender, around 2 minutes. Move to a bowl.
  • In the same skillet, heat the remaining peanut oil over medium heat. Sauté garlic until fragrant for about 30 seconds. Add in tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes. Simmer the sauce until combined for about 3 minutes.
  • Combine the baked tofu triangles, peanuts, and sesame seeds with the sauce, then gently mix in the cucumber mixture.
  • Fill a large pot with water and bring it to a boil. Add light and dark soba noodles and cook for about 3 minutes until tender, stirring occasionally. Drain the noodles and transfer them to a large bowl. Top with tofu and cucumber mixture.

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