Instructions

• Prepare the noodles: Place the dry rice noodles in a heatproof bowl or pot and cover with boiling water. Soak according to the package instructions until tender (about 10 minutes for some noodles). Drain well and set aside.
• Prep ingredients while the noodles soak: Cut the tofu into 1/2" cubes. Thinly slice the shallot. Finely mince the garlic. If using, peel and cut the carrot into matchsticks and thinly slice the bell pepper. Crush the peanuts. Cut the garlic chives (7–10 stalks) or green onions (5) into 2" pieces. Measure out the other ingredients.
• Make the sauce: In a small bowl whisk together 2 tbsp soy sauce, 1 tbsp tamarind concentrate (or 3–4 tbsp tamarind paste), 3 tbsp water, and 1 tbsp vegan fish sauce (optional — or substitute extra soy sauce). Set the sauce aside.
• Heat the pan: Warm a wok or large sauté pan over medium-high heat. Add 2–3 tbsp high-heat oil and swirl to coat the bottom and sides.
• Pan-fry the tofu: Add the tofu cubes in a single layer and cook 5–7 minutes, turning only occasionally, until the tofu is golden and crisp on most sides. Remove the tofu to a plate and set aside. (If doubling the recipe, fry the tofu in batches.)
• Cook the aromatics: If the pan looks dry, add a little more oil. Add the sliced shallot, minced garlic, and 1–2 tsp chili flakes (optional). Sauté 2–3 minutes, until the shallot softens and the garlic is fragrant and lightly golden.
• Add vegetables (optional): If using, add the carrot matchsticks and sliced bell pepper. Stir-fry 3–5 minutes until the vegetables are tender-crisp.
• Make the sauce in the pan: Push the shallot/vegetable mixture to one side of the pan. Add 3 packed tbsp palm sugar (or brown sugar) to the empty side, then pour the soy-tamarind mixture over the sugar. Stir everything together until the sugar dissolves and the sauce simmers and thickens slightly, about 2–3 minutes.
• Combine noodles and tofu: Add the drained noodles and the cooked tofu to the pan. Use tongs to toss everything with the sauce until evenly coated and most of the extra liquid has evaporated and the noodles are heated through. If the noodles are still too firm, add water in 2-tbsp increments and cook a few more minutes.
• Finish and serve: Turn off the heat and add 2 1/2 cups loosely packed bean sprouts and the garlic chives or green onions. Toss to combine and let sit until the bean sprouts wilt slightly (about 30–60 seconds). Transfer to plates, top with the crushed 1/4 cup peanuts, and serve warm.