Ingredients:

  • 1/3 cup (80ml) tamarind concentrate
  • 3 tbsp (45ml) soy sauce
  • 3 tbsp (60ml) palm sugar
  • 1 tsp (5ml) sriracha
  • 1/2 tsp (2.5ml) toasted sesame oil
  • 8 oz (225g) dried flat rice noodles
  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 2 tbsp (30ml) neutral oil
  • 3 cloves (9g) garlic, minced
  • 1 medium (50g) shallot, finely diced
  • 2 cups (60g) fresh bean sprouts
  • 1 bunch (30g) garlic chives, cut into 2-inch pieces
  • 1/4 cup (35g) roasted peanuts, crushed
  • 1 large (60g) lime, cut into wedges
  • 1/4 cup (10g) fresh cilantro leaves

Instructions:

  1. Place dried rice noodles in a large bowl and cover with very warm (not boiling) water. Let sit for 15–20 minutes until flexible but still firm, then drain.
  2. In a small bowl, whisk together tamarind concentrate, soy sauce, palm sugar, sriracha, and sesame oil until the sugar is fully dissolved.
  3. Heat 1 tbsp of neutral oil in a wok over medium-high heat. Fry tofu cubes in a single layer for 2 minutes per side until golden-brown. Remove and set aside.
  4. Add the remaining 1 tbsp of oil to the wok. Sauté minced garlic and shallots for 30–60 seconds until fragrant.
  5. Increase heat to high, add drained noodles, and stir-fry for 1–2 minutes.
  6. Pour the prepared sauce over the noodles and toss rapidly until evenly coated and the sauce has thickened into a glossy glaze.
  7. Fold in the seared tofu, bean sprouts, and garlic chives. Toss for 30–60 seconds until greens are slightly wilted.
  8. Garnish with crushed roasted peanuts, cilantro, and serve with lime wedges.