Ingredients

• 1 (12 ounce) package tofu, drained and cubed
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided
• 8 ounces dry rice stick noodles
• Sauce:
• 1/4 cup water
• 1/4 cup sriracha hot sauce
• 1/4 cup soy sauce
• 2 tablespoons white sugar
• 1 tablespoon tamarind concentrate
• 1 teaspoon red pepper flakes
• 1/2 onion, sliced
• 1 egg (optional)
• 2 tablespoons chopped spring onions
• 1 tablespoon crushed peanuts
• 1 lime, cut into wedges

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Instructions

1. 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.
2. Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. 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.
4. 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.
5. 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.