Mexican-style Tangy Tamarind Tofu

Ingredients

In this Mexican adaptation, the traditional Indian spices used in Chintakaya chaap are replaced with Mexican spices to create a unique flavor profile. The cooking technique also differs, as the tofu is pan-fried instead of being grilled or roasted. Additionally, the dish is served with rice or tortillas, which is a common accompaniment in Mexican cuisine. We alse have the original recipe for Chintakaya chaap, so you can check it out.

• 1 block (14 oz / 400g) firm tofu, drained and pressed 1 block (14 oz / 400g) firm tofu, drained and pressed
• 1/4 cup (60ml) tamarind pulp 1/4 cup (60ml) tamarind pulp
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 14g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the tamarind pulp, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, and salt. Mix well to form a smooth marinade.
2. 2.
   Cut the pressed tofu into bite-sized cubes or rectangular pieces.
3. 3.
   Place the tofu in a shallow dish and pour the tamarind marinade over it. Gently toss to ensure all the tofu pieces are coated evenly. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
4. 4.
   Heat vegetable oil in a large skillet over medium heat.
5. 5.
   Add the marinated tofu to the skillet, reserving the marinade for later use. Cook the tofu for 4-5 minutes on each side, or until golden brown and crispy.
6. 6.
   Pour the reserved marinade into the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Tofu al Tamarindo hot with rice or tortillas.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind pulp in warm water for 10 minutes, then strain it to remove any seeds or fibers before using.
• Firm tofu — Press the tofu to remove excess moisture. Place the tofu between two paper towels and place a heavy object on top for 15-20 minutes. This will help the tofu absorb the flavors of the marinade better and achieve a firmer texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the marinade.
• If you prefer a milder flavor, reduce the amount of tamarind pulp and lime juice.
• Serve the Tofu al Tamarindo with a side of Mexican rice and black beans for a complete meal.
• Experiment with different toppings such as diced avocado, sliced radishes, or pickled onions to add extra freshness and crunch.
• Leftover Tofu al Tamarindo can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Tofu al Tamarindo as a main course with a side of rice or tortillas. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the golden-brown tofu pieces on a platter and drizzle any remaining marinade over them. Sprinkle fresh cilantro on top for an attractive presentation. Serve with a side of rice or tortillas and garnish with lime wedges for an extra touch.