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PdfCook the rice noodles according to the package instructions. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the tofu cubes and cook for about 5-7 minutes until they are golden brown and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the minced garlic and sliced onion. Sauté for 2-3 minutes until the onion becomes translucent.
Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until they are tender-crisp.
In a small bowl, whisk together the soy sauce, tamarind paste (or lime juice), honey or maple syrup, rice vinegar, and peanut butter.
Push the vegetables to one side of the skillet and pour the sauce mixture into the cleared space.
Add the cooked rice noodles and tofu to the skillet. Toss everything together to combine and evenly coat with the sauce.
Continue to cook for 2-3 minutes until everything is heated through.
Remove from heat and garnish with crushed peanuts and fresh cilantro (if desired).
Serve the Tofu Pad Thai with lime wedges for an extra zing of flavor.