A simple, aromatic stir-fry focusing on fresh ginger and toasted garlic oil.
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Soak the rice noodles in hot water for 20-30 minutes until softened but still firm, then drain and set aside.
In a small bowl, whisk together the tamarind paste, soy sauce, and brown sugar to create the sauce.
Heat the vegetable oil in a large wok or skillet over medium heat and add the minced garlic.
Fry the garlic until it turns golden brown and fragrant to create a toasted garlic oil base.
Add the tofu cubes and grated ginger to the pan, searing the tofu until the edges are crispy and the ginger is aromatic.
Add the drained noodles and the prepared sauce to the wok, tossing constantly over medium-high heat until the noodles absorb the liquid.
Fold in the bean sprouts and green onions, cooking for just one minute until they begin to wilt.
Remove from heat and serve immediately topped with crushed peanuts and a fresh squeeze of lime juice.
