Ingredients:

  • 120ml tamarind concentrate
  • 65g palm sugar, finely chopped
  • 45ml soy sauce
  • 15ml sriracha
  • 400g extra-firm tofu, pressed and cubed
  • 225g medium-width flat rice noodles
  • 42g neutral oil
  • 9g garlic, minced
  • 40g shallot, finely diced
  • 60g fresh bean sprouts
  • 30g garlic chives, cut into 2-inch pieces
  • 15g preserved radish, finely chopped
  • 35g roasted peanuts, crushed
  • 50g lime, cut into wedges
  • 2g red chili flakes
  • fresh cilantro for garnish

Instructions:

  1. Place rice noodles in a large bowl and cover with very warm (not boiling) water. Let soak for 20–30 minutes while prepping other ingredients until flexible but firm.
  2. In a small bowl, whisk together tamarind concentrate, palm sugar, soy sauce, and sriracha until the sugar is fully dissolved.
  3. Heat 2 tbsp of oil in a wok over medium-high heat. Add tofu cubes in a single layer and sear without moving for 3 minutes until a mahogany crust forms, then flip and sear other sides. Remove tofu and set aside.
  4. Add the remaining 1 tbsp of oil to the wok. Sauté diced shallots, minced garlic, and preserved radish for 60 seconds until fragrant.
  5. Drain the noodles and add them to the wok. Stir-fry for 1–2 minutes until the noodles just begin to soften.
  6. Pour the tamarind sauce over the noodles and toss vigorously over high heat for 2–3 minutes until the sauce is absorbed.
  7. Return the crisped tofu to the pan and stir in bean sprouts and garlic chives. Toss for another 60 seconds.
  8. Remove from heat. Serve garnished with crushed peanuts, red chili flakes, cilantro, and lime wedges.