I just bough some tamarind paste and here is what i plan to cook

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1. Tamarind Peanut Noodles

Ingredients:

• Rice noodles

• 2 tbsp tamarind paste

• 2 tbsp peanut butter

• 1 tbsp soy sauce

• 1 tbsp maple syrup

• 1 garlic clove, minced

• Hot water to thin

• Chopped peanuts, spring onion, lime

Instructions:
Cook noodles. Mix tamarind, peanut butter, soy, maple, and garlic into a sauce with hot water. Toss with noodles. Garnish with peanuts, onion, and lime.

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2. Tamarind-Glazed Tofu

Ingredients:

• Firm tofu, cubed

• 1 tbsp tamarind paste

• 1 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tsp grated ginger

• 1 tsp oil

Instructions:
Pan-fry tofu until golden. In another pan, combine tamarind, soy, sugar, ginger, and a splash of water. Simmer and toss in tofu until coated and sticky. Serve over rice or greens.

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3. Tamarind Dal (Indian Lentil Stew)

Ingredients:

• 1 cup red lentils

• 1 onion, chopped

• 1 tomato, chopped

• 1 tsp cumin seeds

• 2 tbsp tamarind paste

• Garlic, turmeric, chili

Instructions:
Cook lentils with turmeric. In a separate pan, sauté cumin, onion, garlic, and tomato. Add tamarind paste, cook a minute, then stir into lentils. Simmer and serve with rice or naan.

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4. Tamarind Stir-Fried Veggies

Ingredients:

• Mixed veggies (broccoli, peppers, carrots)

• 1 tbsp tamarind paste

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp agave or sugar

• Chili flakes (optional)

Instructions:
Stir-fry veggies in oil. Add tamarind, soy, and sweetener. Cook until veggies are glazed and slightly charred. Great as a side or over noodles.

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5. Tamarind Chickpea Curry

Ingredients:

• 1 can chickpeas

• 1 onion, chopped

• 2 garlic cloves

• 1 tsp garam masala

• 1 tbsp tamarind paste

• 1/2 can coconut milk

Instructions:
Sauté onion and garlic. Add spices, chickpeas, tamarind, and coconut milk. Simmer until thickened. Serve with basmati rice or flatbread.

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Let me know if you want printable cards, TikTok script versions, or quick meal-prep tips for these!

Spicy Peanut Butter Potato Salad

SPICY PEANUT BUTTER POTATO SALAD
A dish with flair! It’s bold, it’s audacious — it’s salad reinvented.
Preparation: a mere 15 minutes
Cooking time: just enough — 15 more
Serves: 4 fabulous people
(Gloriously gluten-free, deliciously dairy-free)

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🥜 The Dressing — A Sauce to Start a Revolution

You simply must begin with the sauce — the symphony!
Into your blender, darling, toss:

• One clove of garlic — finely chopped, never crushed, never brutalized

• 100 grams of smooth peanut butter — but of course!

• 30 grams of palm sugar — or a flirtation with light brown, if you must

• One or two red chillies — depending on your temperament

• Juice of two limes — fresh! Only the vibrant will do

• 2 tablespoons of fish sauce — for that je ne sais quoi

• 2 tablespoons of tamarind paste — divine, mysterious, very Marrakesh

Blitz it all! Make it sing — taste it, adjust it, coax out the lime like you’re reviving a debutante. If she’s been in the fridge, she’ll need a little water to loosen her up — wouldn’t we all?

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🥔 The Salad — A Tableau Vivant of Texture

• 1 tablespoon of sesame oil — elegance in a bottle

• 500g of new potatoes — halved, boiled, and full of promise

• A glorious handful of picked coriander leaves

• 100g of radishes — thinly sliced, whisper-thin!

• One banana shallot — sliced into ethereal rings

• 2 tablespoons of pickled jalapeños — because danger is delicious

• 40g of salted peanuts — crushed, not crushed in spirit, but crushed with purpose

Heat the oil. Yes, sizzle! Lay your potatoes cut-side down — single layer only, no crowding, darling — and let them bronze into crisp, golden glory.

Smear — no, swathe — your platter with the peanut dressing like it’s a couture gown. Arrange the hot potatoes atop like jewels. Scatter with the coriander, the radishes, the shallots, the jalapeños, the peanuts — it’s a confetti of sensation!

Serve immediately. Don’t wait. Don’t even blink. This salad waits for no one.