Vegan Tofu and Vegetable Pad Thai

In a small bowl, whisk together the tamarind paste, coconut sugar, tamari, and 2 tablespoons of warm water until the sugar dissolves completely to form the pad Thai sauce.

Soak the rice noodles in warm water according to package instructions until just tender yet firm to the bite (al dente), then drain and set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook, tossing occasionally, until golden brown and crispy on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.

Add the remaining tablespoon of oil to the same wok. Add the minced garlic and sliced shallot, stirring constantly for about 30-45 seconds until fragrant.

Add the julienned carrots and half of the bean sprouts to the wok, stir-frying for 1-2 minutes until they begin to soften.

Add the drained rice noodles and the prepared sauce directly into the wok. Toss everything continuously over medium heat until the noodles absorb the sauce and become evenly coated and tender, about 2-3 minutes.

Gently fold in the cooked crispy tofu, green onions, and the remaining fresh bean sprouts. Toss for another minute until heated through.

Remove from heat and garnish immediately with the chopped roasted peanuts and fresh lime wedges on the side.