Tamarind is a fruit that comes in a pod shell and is commonly used in South East Asia, Africa, and South America.
Its vitamin-rich, sweet pulp is excellent for alleviating rheumatism in the joints and gout in the knees as it helps neutralize joint calcification and is rich in magnesium, supporting peak memory and brain function. The crunchy vegetable chunks combined with smooth peanut pastes create a delightful blend of sweet and sour flavors that serves as a unique dressing for salads.
You will love this Tamarind Sauce recipe to prepare a delightful sweet-tangy tofu salad. The crispy, fried tofu cubes absorb the flavors of the tamarind dressing beautifully. Combined with fresh vegetables, this tamarind sauce elevates the overall freshness of the dish.
Tamarind Sauce and Tofu Salad
Ingredients
- 7 oz / 200 grams fried tofu cubes
- 1 pack or bunch of rocket arugula leaves
- 2 baby radishes
- 4 cherry tomatoes
- 1 slice of dragon fruit
- 2 tablespoon tamarind sauce
- Sauce ingredients:
- 3.5 oz / 100 grams peanut butter, or 1 cup roasted nuts
- 1/2 cup tamarind paste
- 2 tablespoon brown sugar
- 2 tablespoon lemon juice
- 2 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 small green chili, chopped into pieces (optional)
- 1 small dried red chili, chopped (optional)
- 10 sprigs or a small bunch of fresh coriander leaves
Instructions
Soak 1/2 cup of tamarind paste in water for 20 minutes. After soaking, mash the pulp thoroughly and strain it through a colander to remove seeds and husk.
Roast raw peanuts separately; then take 2 tablespoon of the roasted peanuts and crush them into small granules for garnish.
In a blender, combine the soaked tamarind paste, 2 tablespoon tamarind sauce, and the remaining sauce ingredients (peanut butter, brown sugar, lemon juice, soy sauce, vinegar, chopped green chili, chopped dried red chili, and fresh coriander leaves). Blend until smooth to create the dressing.
In a bowl, gently toss the fried tofu cubes, rocket arugula leaves, baby radishes, cherry tomatoes, and dragon fruit with the dressing.
Plate the salad and sprinkle the top with the crushed roasted peanuts as garnish.
Nutrition
-
496.0 Calories
-
35.1g Carbohydrates
-
0.0mg Cholesterol
-
15.5g Fat
-
9.8g Fiber
-
17.8g Protein
-
400.0mg Sodium
-
0.0g Trans fat
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