30-Minute Tofu Pad Thai

Instructions

1. 1
   Soak rice noodles in hot water for 8-10 minutes until just pliable; drain and set aside.
2. 2
   Whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, and Sriracha in a small bowl.
3. 3
   Heat 1 tablespoon oil in a large skillet over medium-high. Add tofu cubes and sauté for 5-7 minutes, turning until golden and crisp. Remove to a plate.
4. 4
   Add remaining oil, garlic, and most green onions to the pan and sauté 30 seconds until aromatic.
5. 5
   (Optional) Push aromatics aside and scramble eggs for 1 minute until just set.
6. 6
   Add drained noodles, sauce, and tofu back to pan. Toss well to coat and cook 2-3 minutes until heated through and noodles are tender but not mushy.
7. 7
   Turn off heat. Stir in bean sprouts, half the peanuts, and half the cilantro.
8. 8
   Serve topped with more peanuts, remaining green onions and cilantro, fresh bean sprouts, and lime wedges.