Ingredients

Noodles and Vegetables
225g rice noodles
1 package firm tofu, cubed
45g onion, diced
85g button mushrooms, chopped
60g carrot, grated or finely sliced
30g green onion
Handful of cilantro

For the Sauce
3 tablespoons tamarind concentrate
3 tablespoons soy sauce
2 tablespoons coconut sugar
1 tablespoon chopped garlic
1/3 cup peanut butter
4 teaspoons sesame oil
1 tablespoon lime juice
1 tablespoon sambal oelek, or to taste
1/4 cup peanuts, roasted and chopped


Instructions

Bring a large pot of water to a boil and add the rice noodles, cooking 2 to 3 minutes until al dente. Drain and rinse with cold water to prevent sticking, and set aside.

In a large frying pan, heat olive oil over medium heat. Add tofu and a pinch of salt, tossing often until golden.

In a medium bowl, whisk together 1/3 cup water, tamarind, soy sauce, coconut sugar, garlic, peanut butter, sesame oil, lime juice, and most of the peanuts. Add sambal oelek to taste. Adjust consistency with more water, until the mixture becomes a pourable sauce.

Fry onion and mushrooms until soft. Add carrot after a few minutes. Add noodles, sauce, and green onions. Garnish with cilantro and a few more peanuts.

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This recipe was adapted from Fresh Prep.