Tamarind is a fruit that comes in a pod shell and is used commonly in South East Asia, Africa, and South America.
Its vitamin-rich sweet pulp is excellent to alleviate rheumatism in the joints and gout in the knees as it neutralizes calcification of joints and also is rich in magnesium, helping in maintaining peak memory and brain function. The crunchy chunks and smooth peanut pastes jumbled in tamarind make a great blending of sweet and sour sauce for vegetable dressing.
You will love this Tamarind Sauce recipe to make a delightful sweet-tangy tofu salad. The crispy tofu makes a delicious vessel for absorbing the sweet and sour tamarind sauce. Perfect with other vegetables, the tamarind sauce levels up the freshness of the vegetables used in this dish.
- 7 oz / 200 grams tofu cubes, fried
- 1 pack or bunch of rocket arugula leaves
- 2 baby radish
- 4 cherry tomatoes
- 1 slice of dragon fruit
- 2 tbsp tamarind sauce
- Sauce ingredients:
- 3.5 oz/ 100 grams peanut butter, or 1 cup roasted nuts
- 1/2 cup tamarind paste
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 1 tbsp 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
Soak one cup of tamarind paste for 20 minutes in water.
Mash the pulp thoroughly then pour the pulp into a colander. Squeeze out the seeds and husk to remove the pulp and set aside in a bowl.
Roast the raw peanuts separately. Take 2 tablespoons of roasted nuts and crush into small granules and set aside for garnish.
Place the rest of the sauce ingredients into a blender and pulse until you reach a smooth consistency.
In a bowl, toss the cubes of fried tofu and rocket arugula leaves in the dressing.
Serve on a plate and sprinkle the top with crushed toasted nuts.