Tofu and Vegetables with Tamarind over Soba

Name: Tofu and Vegetables with Tamarind over Soba
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Japanese, Fusion
Ingredients: 1 cup Carrot; 1 cup Cucumber; 1 cup Diced Bell Pepper; 14 oz Firm Tofu; 1 tbsp Fresh Ginger; 4 whole Garlic; 1 cup Green Onion; 1 whole Orange Juice; 3 tbsp Peanut Oil; 1 tsp Red Pepper Flakes; 2 tbsp Rice Vinegar; 0.25 cup Sesame Seeds; 5 oz Soba Noodles; 2 tbsp Soy Sauce; 1 tbsp Sugar; 1 lb Tamarind; 0.25 cup Unsalted Peanuts; 1 whole Water

Dinner 🍽️Lunch 🥪 Japanese 🇯🇵Fusion High-Protein 💪Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Tofu and Vegetables with Tamarind over Soba brings a lively balance of tangy tamarind and bright orange with warm ginger and a hint of heat from red pepper flakes. Crunchy peanuts and sesame add texture alongside crisp cucumbers and peppers over tender soba. Serve it for a refreshing dinner when you’re craving bold, citrusy flavors with satisfying bite.

Prep35 mins
Cook1 hr
Serves4
DifficultyMedium

1

Crack open the tamarind pods and scoop the flesh into a large bowl. Cover with hot water and let it soften for about 1 hour. Press the softened tamarind through a sieve with the back of a spoon to extract the pulp, discarding the seeds and tough fibers. Measure out 1/2 cup of tamarind pulp and set aside.
2

Slice the tofu crosswise into 6 rectangles. Cut the rectangles in half to make 12 squares. Cut the squares in half diagonally to form 24 triangles. Layer the tofu on paper towels and press to remove excess liquid for about 30 minutes.
3

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4

Toss the tofu triangles with 2 tablespoons peanut oil and arrange them on the baking sheet.
5

Bake in the preheated oven until golden brown, 45 to 60 minutes.
6

Combine the peanuts and sesame seeds in a large skillet or wok over medium heat and 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 the cucumber, carrots, green onions, and red bell pepper; sauté just until crisp-tender, about 2 minutes. Transfer to a bowl.
8

Heat the remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until the sauce comes together, about 3 minutes.
9

Stir the baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in the cucumber mixture.
10

Fill a large pot with water and bring it to a boil. Add the light and dark soba noodles; cook, stirring occasionally, until tender, about 3 minutes. Drain and transfer to a large bowl. Top with the tofu and cucumber mixture.