Ingredients:

  • 8 oz flat rice noodles, medium width
  • 14 oz extra-firm tofu, pressed and cubed into 1/2 inch pieces
  • 4 tbsp tamarind paste concentrate
  • 4 tbsp coconut sugar
  • 3 tbsp low-sodium tamari or soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha or chili flakes
  • 1 tsp miso paste
  • 2 tbsp neutral oil (grapeseed or peanut oil)
  • 3 cloves garlic, minced
  • 1 large shallot, finely diced
  • 1 cup fresh bean sprouts
  • 3 green onions, cut into 2-inch batons
  • 1/4 cup roasted peanuts, crushed
  • Fresh cilantro for garnish
  • Lime wedges for garnish

Instructions:

  1. Place the rice noodles in a large heat-proof bowl and cover with hot tap water. Soak for 15 minutes until flexible but still al dente. Drain and set aside.
  2. In a small bowl, whisk together the tamarind paste, coconut sugar, tamari, lime juice, sriracha, and miso paste until the sugar is dissolved and the sauce is smooth.
  3. Heat 2 tablespoons of oil in a wok or large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and sear for 5 minutes without moving them for 2 minutes until golden brown. Flip and sear the other sides for 3 minutes.
  4. Push the tofu to the side of the pan and add the minced garlic and diced shallots. Sauté for 30 seconds until fragrant.
  5. Add the drained noodles and the prepared sauce to the pan. Toss continuously for 2 minutes until the noodles have absorbed the sauce and softened completely.
  6. Fold in the bean sprouts and green onions. Toss for 2 minutes until the sprouts are slightly wilted but still crunchy.
  7. Remove from heat. Serve immediately topped with crushed peanuts, fresh cilantro, and lime wedges.