Tamarind Paste from Brick
Tamarind Paste is most wanted for its zesty tang and culinary mischief. There are not one but two thrilling methods of making Tamarind Paste. One way is from the pods, and the other is from the brick. So, get ready to embark on a culinary caper, Veggie OUTLAWS, as we dive into the art of making Tamarind Paste straight from the notorious Tamarind Brick. This recipe is your ticket to swift, bold, and tangy vegan mastery. For a smooth getaway, soak, drain, and strain the mixture using a sieve, detaining any remaining bits and pieces. You're left with a luscious Tamarind Paste, ready for your vegan culinary crimes.
Ingredients
- 1 tamarind brick without seeds (about 1 lb)
- hot water
Instructions
- Unwrap the tamarind and place the brick in a large bowl. Using a large spoon, break the brick apart.1 tamarind brick
- Cover with hot water and cover with a lid. Let the pods soak for 30-60 minutes.hot water
- Drain the water. Using a large spoon or your fingers, push the soaked tamarind through a sieve held over a clean bowl. Keep pushing and scraping until any stringy bits and pieces remain in the sieve. Scrape the bottom of the sieve as needed. Add a little water to the remaining bits and pieces to remove any remaining pulp. Push any remaining pulp into the bowl.
- Discard the remaining excess material. Transfer the paste to a jar and refrigerate until needed.
Breakout Trick
Store in the fridge for up to 10 days. Freeze in â…“-cup containers for easy use.
Nutrition
Calories: 542kcalCarbohydrates: 142gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 64mgPotassium: 1424mgFiber: 12gSugar: 88gVitamin A: 68IUVitamin C: 8mgCalcium: 168mgIron: 6mg
Tried this recipe?Let us know how it was!
