Pad thai vegetarien tofu

03 — Method

1. Take the tofu out of its package and press it between paper towels under a weight for 30 minutes to remove excess water — that’s what lets it brown in the pan.
2. Soak the rice noodles in a large bowl of warm water for 20 minutes until pliable but still firm — gentler than boiling, and better for texture.
3. Meanwhile, make the pad thai sauce by mixing the vegetarian fish sauce, tamarind juice, grated palm sugar and soy sauce in a bowl until the sugar dissolves.
4. Roughly crush the peanuts with a knife or mortar. Thinly slice the 4 green onions, keeping the green tops for garnish. Slice the garlic. Very thinly slice the chili, to taste.
5. Cut the pressed tofu into even 1.5 cm (½ in) cubes. Heat 2 tbsp of sunflower oil in the wok over high heat and brown the tofu for 8 minutes, turning often. Set aside.
6. In the same wok, add 1 tbsp of oil and stir-fry the garlic and white part of the green onions for 30 seconds. Push them aside, crack the 3 eggs into the space and scramble them quickly with a wooden spatula.
7. Drain the noodles and add them to the wok with the sauce. Toss vigorously over very high heat for 3 minutes to coat without breaking them.
8. Add the tofu, bean sprouts, half the peanuts and the chopped cilantro and toss 1 more minute. Serve in bowls topped with the rest of the peanuts, sesame and green onion, with lime wedges.