1/4 to 1 teaspoon sambal or Sriracha (more or less, to taste)
For the Stir-Fry
1 block extra-firm tofu, drained and cubed
2 garlic cloves, minced
2 small shallots, thinly sliced
2 medium carrots, julienned
2 large eggs, beaten
8 ounces shirataki noodles, drained before using
4 scallions, thinly sliced
1 cup bean sprouts
1/4 cup roasted unsalted peanuts, ground
avocado or coconut oil (or other neutral oil), as needed
lime wedges, for serving
fresh cilantro, roughly chopped, for serving
Directions
Step 1
To make the sauce: In a medium bowl whisk together the broth, sugar and tamarind paste until smooth and combined. Add the soy sauce, fish sauce and sambal or Sriracha (start with the smaller amount first). Taste and adjust as needed with more sugar, fish sauce and sambal. It should be a strong but pleasant balance between sweet, sour and spicy.
Step 2
In a wok or large cast iron pan over high heat add approximately 3 tablespoons of oil. When the oil is shimmering and hot add the tofu cubes and cook until golden brown, flipping as needed to ensure all sides get browned. Transfer to a paper towel-lined plate or tray.
Step 3
Add more oil if needed to have about 2 tablespoons in the wok or pan and return to medium heat. Add the garlic and shallot and cook, stirring frequently, until they begin to brown, about 30 seconds. Add the carrots and cook for 2 minutes, stirring frequently.
Step 4
Push the carrots and shallots to the side and add the egg. Scramble and then break into pieces, mixing the egg in with the vegetables. Add the noodles and the sauce and toss to combine. Cook for 2 minutes then add the tofu, cooking for an additional 2 or 3 minutes until the sauce is bubbling and coating everything evenly.
Step 5
Remove from the heat. Plate up and garnish with the scallions, bean sprouts, peanuts, lime wedges and cilantro.
