Type what you have

Ingredients

• ✓ tamarind pod
• water
• orange
• white sugar
• chile-lime seasoning
• butter

Instructions

1. 1 Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
2. 2 Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
3. 3 Blend outer casings with juicy pulp in an electric blender.
4. 4 Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
5. 5 Remove from heat and let cool, about 2 hours.
6. 6 Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

By Lenora Sikes

Ingredients

• ✓ tamarind pod
• water
• firm tofu
• peanut oil
• peanut
• sesame seed
• cucumber
• carrot
• green onion
• red bell pepper
• garlic
• orange
• rice vinegar
• soy sauce
• ginger
• white sugar
• red pepper flakes
• soba noodle
• soba noodle

Instructions

1. 1 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.
2. 2 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.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
5. 5 Bake in the preheated oven until golden brown, 45 to 60 minutes.
6. 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.
7. 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.
8. 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.
9. 9 Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
10. 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.

By Jocelyn Helling