Tofu Pad Thai

Soak rice noodles in warm water for 8–10 minutes until pliable but still firm; drain well. Press tofu between paper towels under a light weight for 10 minutes, then cut into 0.5-inch cubes.

Mince garlic, slice green onion, chop peanuts, and cut lime into wedges. In a small bowl, whisk together fish sauce, tamarind paste, and sugar until combined.

Heat 1 tbsp peanut oil in a wok or large skillet over high heat. Add tofu cubes and cook, stirring occasionally, for 4–5 minutes until light golden; transfer to a plate.

Add remaining 1 tbsp oil to the wok. Add garlic and stir-fry for 30 seconds until fragrant. Pour in beaten eggs and scramble gently for 1 minute; push to the side.

Add drained noodles and the tamarind–fish-sauce mixture to the wok; toss and stir-fry for 2–3 minutes, breaking up noodle clumps, until noodles are coated and heated through.

Return tofu to the wok. Add 1 cup bean sprouts and toss to combine; cook for 1 minute until sprouts are just softened.

Transfer to a serving plate. Top with remaining raw bean sprouts, chopped peanuts, and sliced green onion. Serve with lime wedges on the side.