Tofu Pad Thai

Instructions

1. Prepare the noodles
   Soak the rice noodles in hot water according to package instructions until they are just pliable but still firm, about 8-10 minutes. Drain well and set aside. Be careful not to oversoak, as they'll continue cooking later.
2. Make the sauce
   In a small bowl, whisk together the tamarind paste, fish sauce (or soy sauce), brown sugar, and sriracha until the sugar dissolves. Adjust seasoning to balance sweet, sour, and spicy flavors according to your preference.
3. Crisp the tofu
   Pat the tofu 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 until golden brown and crispy on all sides, about 8-10 minutes, turning occasionally. Transfer to a plate lined with paper towels.
4. Cook the aromatics and eggs
   Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and white parts of the green onions, stir-frying for about 30 seconds until fragrant. Push to one side of the wok and pour in the beaten eggs. Let them set slightly, then scramble until just cooked.
5. Combine noodles with sauce
   Add the drained noodles to the wok and pour the prepared sauce over them. Toss everything together and stir-fry for 2-3 minutes until the noodles absorb the sauce and are cooked through but still chewy.
6. Add remaining ingredients
   Add the crispy tofu back to the wok along with the bean sprouts, green parts of the green onions, and chopped peanuts. Toss gently to combine and cook for another minute until the bean sprouts are just wilted but still crunchy.
7. Serve and garnish
   Transfer the Pad Thai to serving plates. Garnish with additional bean sprouts, chopped peanuts, cilantro leaves, and lime wedges. Serve immediately while hot.