Pad Thai Tofu

Instructions

1. Prepare the noodles
   Place the rice noodles in a large bowl and cover with hot water. Let soak for 8-10 minutes until softened but still firm (al dente). Drain well and set aside. Avoid over-soaking as they will cook further in the wok.
2. Crisp the tofu
   Pat the tofu cubes dry with paper towels. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove and set aside on paper towels.
3. Make the sauce
   In a small bowl, whisk together the tamarind paste, fish sauce (or soy sauce), and brown sugar until the sugar dissolves. Adjust flavors to balance sweet, sour, and salty to your preference.
4. Cook the aromatics
   Add the remaining tablespoon of oil to the wok. Add garlic and shallots and stir-fry for 30 seconds until fragrant. Push to one side of the wok.
5. Add the eggs
   Pour the beaten eggs into the empty side of the wok. Let set slightly, then gently scramble until just cooked but still soft, about 1 minute.
6. Combine and stir-fry
   Add the drained noodles to the wok and pour the sauce over them. Toss everything together and stir-fry for 2-3 minutes until the noodles absorb the sauce. Add the crispy tofu, bean sprouts, chopped peanuts, and green onions. Toss quickly to combine and heat through, about 1 minute more.
7. Finish and garnish
   Remove from heat and transfer to serving plates. Garnish with additional bean sprouts, chopped peanuts, cilantro leaves, and lime wedges. Sprinkle with red pepper flakes if desired for extra heat.