Tofu Pad Thai

Soak the Noodles

Place the rice noodles in a large bowl.

Pour enough room-temperature water over the noodles to fully submerge them.

Let them soak for 20 minutes until pliable but still slightly firm, then drain and set aside.

Make the Sauce

In a small bowl, combine the tamarind paste, soy sauce, brown sugar, rice vinegar, and sriracha.

Whisk until the sugar is fully dissolved and the sauce is smooth.

Set the sauce aside.

Coat the Tofu

Place the pressed tofu cubes in a medium bowl.

Sprinkle the cornstarch and white pepper over the tofu.

Gently toss until each cube is evenly coated.

Fry the Tofu

Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat until shimmering.

Add the tofu cubes in a single layer, working in batches if needed.

Cook without stirring for 2 to 3 minutes until the bottom is golden brown.

Flip each cube and cook the other sides for 2 to 3 minutes more until golden all over.

Transfer the tofu to a plate and set aside.

Sauté Aromatics

Add the remaining 1 tablespoon of oil to the same wok over medium-high heat.

Add the minced garlic and the white parts of the green onions.

Stir-fry for 30 to 45 seconds until fragrant, being careful not to burn the garlic.

Cook the Eggs

Push the aromatics to one side of the wok to create a clear space.

Crack both eggs into the clear space.

Scramble the eggs with a spatula until just set but still slightly wet.

Stir the egg into the aromatics to combine.

Add Noodles and Sauce

Add the drained noodles to the wok.

Pour the prepared sauce over the noodles.

Toss everything together with tongs for 2 to 3 minutes until the noodles absorb the sauce and are fully cooked.

Add Tofu and Sprouts

Return the crispy tofu to the wok.

Add the bean sprouts and the green parts of the green onions.

Toss gently for 1 minute until the sprouts are slightly wilted but still have a little crunch.

Serve

Divide the Pad Thai among four bowls and top with chopped peanuts, fresh cilantro, and lime wedges on the side.