Ingredients:

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8 oz (about 225g) rice noodles

14 oz (about 400g) firm tofu, pressed and cut into cubes

2 tablespoons oil (such as peanut or vegetable oil)

3 cloves garlic, minced

1 small onion, thinly sliced

1 red bell pepper, thinly sliced

2 carrots, julienned or thinly sliced

1 cup bean sprouts

3 green onions, chopped

¼ cup chopped peanuts

Lime wedges, for serving

Fresh cilantro, for garnish (optional)

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For the sauce:

¼ cup soy sauce or tamari (for gluten-free option)

2 tablespoons maple syrup or brown sugar

2 tablespoons lime juice

2 tablespoons rice vinegar

1 tablespoon tamarind paste (or substitute with additional lime juice)

1 tablespoon Sriracha sauce (adjust to taste)

2 tablespoons water

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Instructions:

1. Cook the rice noodles according to the package instructions until they are just tender. Drain and rinse them under cold water to prevent sticking. Set aside.

2. In a small bowl, whisk together all the ingredients for the sauce until well combined. Taste and adjust the seasoning if needed.

3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until they are golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

4. In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent, about 2-3 minutes.

5. Add the sliced bell pepper and julienned carrots to the skillet. Cook for another 3-4 minutes, or until the vegetables are tender-crisp.

6. Add the cooked rice noodles and the sauce to the skillet. Toss everything together until the noodles are well coated in the sauce.

7. Add the cooked tofu, bean sprouts, and chopped green onions to the skillet. Stir gently to combine all the ingredients and heat through, about 2-3 minutes.

   8- Taste and adjust the seasoning if needed. If you prefer a spicier pad thai, you can add more Sriracha sauce at this point.

8. Serve the Vegan Tofu Pad Thai hot, garnished with chopped peanuts, lime wedges, and fresh cilantro if desired.