Crispy golden tofu cubes anchor this noodle stir-fry, seared until the edges turn deep brown and irresistibly chewy. The flat rice noodles soak up a tangy-sweet tamarind sauce brightened with coconut sugar and a kick of sriracha, then get tossed in the wok until they caramelize just slightly at the edges. Garlic and scallions build a fragrant base, while a final toss with bean sprouts keeps every bite crunchy against the soft noodles and tofu. Finished with chopped roasted peanuts, a squeeze of fresh lime, and torn cilantro, it hits that perfect balance of salty, sour, sweet, and spicy in one bowl. This one comes together fast in a single wok or skillet, making it a great weeknight option. It's a satisfying, produce-forward dish that fits easily into a vegetarian kitchen.
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Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and just barely flexible but still firm — they will finish cooking in the wok. Drain and set aside.
Whisk together the tamarind paste, tamari, coconut sugar, vegan fish sauce, and sriracha in a small bowl until the sugar dissolves. Set aside.
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