Bi-colored soba noodles with sesame and peanut crunch are topped with colorful veggies and baked tofu triangles in a tamarind, ginger, and garlic sauce. Decorate as desired. Slices of orange or pineapple look lovely on this meal.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
- Bake in the preheated oven until golden brown, 45 to 60 minutes.
- Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.
- 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.
- 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.
- Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
- 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.
- 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.
Reviews
Way too much tamarind – I’d recommend starting with 2 tablespoons and increasing to taste.
Delicious. Absolutely delicious. I used whatever vegetables I had on hand. I also cheated and used tamarind paste. Thank you for the recipe.