Ingredients:
8 ouncesdried rice sticks (such as Sun Voi, size large)
1 golf ball–size piece tamarind pulp (from a block) or 1½ teaspoons tamarind paste, plus more if needed
1/2 cupvegetable stock
3 tablespoonsvegan fish sauce, plus more if needed
30 grams(2 tablespoons) coconut or palm sugar, very finely chopped
1 tablespoonseasoning soy sauce (such as Golden Mountain), plus more if needed
Neutral oil, for cooking
7 ouncesfirm tofu, pressed and cut into cubes
3 shallots, finely chopped
3 tablespoonspreserved dried radish (optional but highly recommended)
3 garlic cloves, finely chopped
8 ouncesmung bean sprouts
1 handfulChinese chives or scallions, cut into 3-inch pieces
1 handfulsalted or unsalted dry-roasted peanuts, crushed or chopped
Chile flakes, to taste (I use Sichuan, any kind works)
Lime wedges, for serving
Directions:
Soak the rice sticks in room-temperature water for 15 to 45 minutes, depending on the package directions, until they become pliable.
Meanwhile, soak the tamarind pulp in ½ cup of hot water and let it sit for 5 to 10 minutes. Once it’s cool enough to handle, use your fingers to squeeze the tamarind to remove the seeds. Strain the juice through a fine-mesh sieve into a small bowl—it should yield about 6 tablespoons. (Skip this step if you’re using tamarind paste.)
In a medium bowl, stir the strained tamarind juice (or paste), stock, fish sauce, sugar, and soy sauce until the sugar has dissolved. Taste and adjust with more tamarind, fish sauce, or seasoning sauce as needed.
Drain the noodles and loosen the strands with your fingers to prevent them from sticking together.
Pan-fry the tofu: Heat a large nonstick skillet over medium and add a splash of oil. Pan-fry the tofu for 1 to 2 minutes per side, until golden brown, then transfer to a plate.
Into the same pan over medium heat, pour 1 tablespoon of oil. Cook the shallots, stirring frequently, for 3 to 5 minutes, until translucent. Add the preserved radish, if using, and the garlic and continue to stir-fry for 1 more minute or so. (If you aren’t using the preserved radish, increase the seasoning sauce to taste later on.)
Add the tofu and rice sticks and give it a quick stir to spread out the noodles. Slowly pour in the sauce in a swirling motion to cover all the noodles. Using tongs, gently toss the noodles with the sauce until the noodles absorb most of the sauce. If the noodles start to clump together, reduce the heat to medium-low and keep tossing.
Add most of the most of the mung bean sprouts (reserve some for garnish), most of the chives (reserve some for garnish), most of the peanuts (reserve some for garnish), and chile flakes. Give it a toss to combine and cook until the vegetables are as crisp-tender as you like. Taste and adjust the seasoning if needed.
Garnish with more sprouts, chives, and peanuts; sprinkle with more chile flakes. Serve with the lime wedges alongside.