Saucy Vegan Pad Thai with Crisp Pan-Fried Tofu

vegnews.com

Jesse Poole

¼ cup coconut sugar

¼ cup vegan fish sauce

1 tablespoon soy sauce

1 tablespoon lime juice

2 tablespoons tamarind purée

1 (8-ounce) package dried rice noodles, at least ⅛-inch thick

3 tablespoons neutral oil

1 (7-ounce) block extra-firm tofu, pressed and sliced into ½-inch cubes

1 small white onion, sliced

2 cloves garlic, minced

2 cups fresh bean sprouts, plus more for serving

1 scallion, sliced into 2-inch strips

1 lime, cut into wedges for serving

1 tablespoon red pepper flakes, for serving

2 tablespoons sliced scallions, for serving

2 tablespoons chopped roasted peanuts

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