Tamarind Tofu with Vegetables and Soba

In this recipe, fresh vegetables are tossed with baked tofu triangles in a tamarind, orange, and ginger sauce and served over soba noodles.

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 836 Calories

Ingredients

• 1 cup grated carrots
• 2 tablespoons soy sauce
• 4 cloves crushed garlic
• 2 tablespoons rice vinegar
• 1 tablespoon white sugar, or to taste
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced cucumber
• 1 teaspoon red pepper flakes, or to taste
• 1 orange, juiced
• 1 tablespoon grated ginger
• 3 tablespoons peanut oil, divided
• 1 (14 ounce) package firm tofu
• hot water to cover
• 1 pound tamarind pods
• 1 cup diagonally sliced green onions
• 5 ounces light soba noodles
• 5 ounces dark soba noodles
• 0.25 cup sesame seeds
• 0.25 cup dry-roasted peanuts

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 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.

Step 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.

Step 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.

Step 9

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

Step 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.