This tamarind-and-tofu pad thai is already built for a vegetarian table, no rethinking required. Crisp-edged tofu cubes get seared until golden, then tossed through chewy rice noodles coated in a sweet-tangy tamarind sauce with a hint of chili heat from sriracha. Garlic and scallions bloom in hot oil for that essential stir-fry backbone, while a handful of bean sprouts keeps every bite fresh and crunchy. It all comes together fast in one wok, finished with chopped peanuts, bright cilantro, and a squeeze of lime for the citrusy lift this dish needs. Whether you're cooking for a full vegetarian household or just craving a lighter weeknight noodle bowl, this one delivers all the smoky, sweet, sour complexity of classic pad thai without missing a beat.
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Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towels. Set a heavy skillet or cutting board on top and press for 20–30 minutes, until the towel has absorbed most of the surface moisture. Cut the pressed tofu into ¾-inch cubes.
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 20–25 minutes, until pliable and just barely tender but still with a firm bite — they will finish cooking in the wok. Drain in a colander and set aside.
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