Pad Thai with Tofu Recipe

Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides 1 to 2 minutes per side.

Place noodles in a bowl and pour in enough boiling water to cover; soak until softened about 3 minutes. Drain.

Combine water sriracha soy sauce sugar tamarind concentrate and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend about 5 minutes.

Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu noodles and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.

Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions peanuts and lime wedges.