Tofu Pad Thai with a Zesty Peanut Sauce

1.Cook the rice noodles according to package instructions, then drain and set aside.

2.While the noodles are cooking, prepare the tofu by cutting it into bite-sized cubes.

3.In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

4.In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

5.Push the garlic to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the garlic.

6.Add the cooked noodles to the skillet along with the soy sauce, tamarind paste, brown sugar, and sriracha (if using). Toss everything together until well combined and heated through, about 2-3 minutes.

7.Add the bean sprouts, shredded carrots, and cooked tofu to the skillet. Toss gently to combine and heat through for another 2 minutes.

8.Season with salt and pepper to taste, then remove from heat.

9.Serve the Pad Thai hot, garnished with chopped green onions, crushed peanuts, lime wedges, and fresh cilantro.