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- For the baked tofu:
- 15 ounces firm tofu
- 2 teaspoons vegetable oil
- For the Pad Thai:
- 2 tablespoons tamarind pulp
- 1 cup boiling water
- 3 1/2 tablespoons packed light brown sugar
- 3 tablespoons nam pla (fish sauce)
- 1/4 teaspoon salt
- 8 ounces flat rice stick noodles
- 2 teaspoons plus 1 tablespoon vegetable or canola oil
- 2 large eggs, lightly beaten
- 4 garlic cloves, minced
- ¾ finely chopped shallots
- 6 green onions, roots and tips trimmed, halved and cut into 1-inch pieces
- 1/4 cup roasted unsalted peanuts, chopped
- 5 ounces mung bean sprouts, rinsed and drained
- Sriracha, to taste (optional)
- Serve with: 1 lime cut into 8 wedges
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