Zesty Tamarind Tofu with Soba Noodles and Veggies

Zesty Tamarind Tofu with Soba Noodles and Veggies

A flavorful combination of crispy baked tofu, vibrant vegetables, and nutty soba noodles, all coated in a tangy tamarind sauce.

Ingredients

• 1 cup tamarind pods
• 14 ounces tofu
• 4 tablespoons peanut oil
• 1 medium cucumber
• 2 medium carrots
• 3 stalks green onions
• 1 medium red bell pepper
• 2 cloves garlic
• 1 tablespoon orange juice
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon ginger
• 1 teaspoon sugar
• 1 teaspoon red pepper flakes
• 4 ounces light soba noodles
• 4 ounces dark soba noodles
• 1/4 cup peanuts
• 1/4 cup sesame seeds

Method

1. Begin by opening tamarind pods and placing the flesh in a bowl. Pour hot water over it and let it sit for about an hour to soften. Strain the mixture through a sieve, keeping the pulp and discarding the seeds and fibers, setting aside 1/2 cup of the tamarind pulp.
2. Cut the tofu into 6 rectangles, then halve each rectangle to make 12 squares. Cut the squares diagonally to create 24 triangles. Place the tofu on paper towels and gently press to remove excess moisture, letting it sit for about 30 minutes.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. In a mixing bowl, coat the tofu triangles with 2 tablespoons of peanut oil, ensuring they are well covered, and arrange them on the prepared baking sheet.
5. Bake the tofu for 45 to 60 minutes until they are golden brown.
6. While the tofu bakes, combine peanuts and sesame seeds in a skillet over medium heat. Toast them for about 1 minute until fragrant, then transfer to a bowl.
7. In the same skillet, add 1 1/2 teaspoons of peanut oil over medium-high heat. Sauté the chopped cucumber, carrots, green onions, and red bell pepper until they are crisp-tender, about 2 minutes, then transfer to a bowl.
8. Next, add another 1 1/2 teaspoons of peanut oil to the skillet over medium heat. Sauté minced garlic until fragrant, about 30 seconds, then stir in the tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes. Simmer the sauce for about 3 minutes until well blended.
9. Fold the baked tofu triangles along with the toasted peanuts and sesame seeds into the sauce, then mix in the sautéed vegetables.
10. In a large pot, bring water to a boil and add both light and dark soba noodles. Cook for about 3 minutes until tender, then drain and place in a large bowl. Top with the tofu and vegetable mixture.