A sweet and savory noodle dish garnished with pomegranate seeds and roasted cashews.
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Soak the rice noodles in hot water for 20-30 minutes until flexible but still firm (al dente), then drain and set aside.
Whisk together the pomegranate molasses, fish sauce, and palm sugar in a small bowl to create the fusion stir-fry sauce.
Heat 2 tablespoons of oil in a large wok over medium-high heat and fry the tofu cubes until golden brown on all sides.
Push the tofu to the side, add the remaining oil and minced garlic, and sauté for 30 seconds until fragrant.
Pour in the beaten eggs and scramble them quickly until just set, then mix with the tofu and garlic.
Add the drained noodles and the sauce mixture to the wok, tossing constantly for 2-3 minutes until the noodles absorb the liquid.
Fold in the bean sprouts and half of the roasted cashews, cooking for just one more minute until the sprouts slightly wilt.
Remove from heat and garnish generously with the remaining cashews, fresh pomegranate seeds, and cilantro before serving.
