Vegan Tofu Pad Thai

Making the Pad Thai Sauce:

1. In a small bowl, whisk together the tamarind paste, soy sauce or tamari, maple syrup or brown sugar, rice vinegar, sriracha sauce, vegetable broth, and a pinch of salt. Set aside.

Preparing the Rice Noodles:

1. Cook the rice noodles according to the package instructions until they are al dente. Drain and set aside.

Cooking the Tofu:

1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Add the cubed and pressed tofu to the skillet and cook until it becomes golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set it aside.

Stir-Frying the Pad Thai:

1. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
2. Stir in the thinly sliced red bell pepper, carrots, broccoli florets, and snow peas. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have a nice crunch.
3. Add the cooked rice noodles to the skillet and pour the prepared Pad Thai sauce over them.
4. Toss everything together until the noodles are well-coated with the sauce and the vegetables are evenly distributed.
5. Add the cooked tofu and chopped green onions. Toss again to combine.