Pad Thai with Crispy Tofu

Ingredients

• 300 g extra-firm tofu
• 180 g rice noodles (pad thai style)
• 2 tbsp tamarind paste
• 2 tbsp lime juice
• 1.5 tbsp brown sugar
• 1.5 tbsp fish sauce (or soy sauce)
• 2 cloves garlic
• 1 small shallot (or small onion)
• 3 tbsp vegetable oil
• 2 large eggs(optional)
• 1 cup bean sprouts
• 1 small carrot
• 1/2 medium red bell pepper
• 2 stalks green onions
• 1/4 cup roasted peanuts
• 2 wedges lime wedges
• 1/4 tsp salt(optional)
• 1/4 tsp chili flakes (optional)(optional)

Instructions

1. 1

   Prep (about 20 minutes): Soak rice noodles in room-temperature water until pliable (about 10 minutes). Drain and set aside. Press tofu (if needed) and cut into bite-size cubes. Mince garlic and shallot; thinly slice carrot and bell pepper; chop green onions.

2. 2

   Make sauce (during prep): In a bowl, whisk tamarind paste, lime juice, brown sugar, and fish sauce until smooth. Add a pinch of salt if needed. Set aside.

3. 3

   Crisp tofu (about 15 minutes total cook time): Heat 2 tbsp oil in a large pan or wok over medium-high heat. Add tofu cubes in a single layer; cook 6–7 minutes, turning until golden and crisp. Transfer tofu to a plate.

4. 4

   Stir-fry (remaining cook time): In the same pan, add remaining 1 tbsp oil. Sauté garlic and shallot for 30–45 seconds. Add carrot and bell pepper and stir-fry 2–3 minutes. Push veggies aside, crack in eggs (if using) and scramble briefly, then mix together.

5. 5

   Toss noodles and finish: Add drained noodles and pour in the tamarind-lime sauce. Stir-fry 3–4 minutes until noodles are tender and coated. Add bean sprouts and crispy tofu; toss 30–60 seconds. Turn off heat and top with peanuts and green onions. Serve with lime wedges.