7.5ouncesextra-firm tofupressed and cut into 1⁄2-inch cubes
2tablespoonstamarind paste
⅓cuptamari or low-sodium soy sauce
2tbspbrown or coconut sugar
2tbsprice wine vinegar
1-3tspchili garlic sauceto taste
1bell peppersliced thinly
8ouncessliced baby bella mushrooms
1limejuiced
2cupsbean sprouts
½cuproasted peanutschopped
¼cupfresh cilantro
Instructions
Bring a large pot of salted water to a boil over high heat. When boiling, add the noodles and cook according to package instructions, then drain and return to the pot.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. When hot, add the tofu and cook until browned on all sides, working in batches if necessary to avoid crowding the pan. Transfer the tofu to a plate.
Meanwhile, stir together the tamarind paste, tamari/soy sauce, sugar, rice vinegar, and chili garlic sauce in a bowl or liquid measuring cup.
Heat the remaining tablespoon oil in the empty skillet over medium. Add the peppers and mushrooms and cook, stirring, until softened, about 5 minutes. Return the tofu and noodles to the skillet, along with the sauce. Stir to combine and cook for 1-2 minutes, until heated through and the sauce coats the noodles. Stir in the bean sprouts and lime juice and turn off the heat.
Garnish with peanuts and cilantro to serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, or in a skillet on the stovetop with a splash of oil.