Pad Thai with Tofu

1. Soak rice noodles in warm water for 20-30 minutes until pliable. Drain and set aside. 2. Press tofu to remove excess water. Cut into 1/2-inch cubes and pan-fry in 1 tablespoon oil until golden and crispy. Set aside. 3. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, and lime juice to make the sauce. 4. Heat 2 tablespoons oil in a large wok or skillet over medium-high heat. Sauté shallots and garlic until fragrant, about 1 minute. 5. Push aromatics to one side, crack the egg into the other side, and scramble. Add the drained noodles and the prepared sauce, tossing to combine. 6. Add the crispy tofu, bean sprouts, and half of the green onions. Toss everything together for 1-2 minutes until heated through. Sprinkle with crushed peanuts and remaining green onions before serving.