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