First prep the rice noodles for the dish. Place them in a large bowl and cover with cold water. Soak for about 20 minutes, then drain before adding to the dish.
Now to prepare the pad thai sauce, first mix the tamarind concentrate with the brown sugar, and stir until the sugar is dissolved. Taste to make sure the flavors are balanced, not too sour or sweet. Adjust as necessary. Now add the fish sauce, chili garlic sauce and water. Stir until blended well, and set aside.
Next, prep the tofu. Drain off all of the water, then press the tofu between paper towels until any excess water is absorbed. Cut the tofu in half and store one half for later use (see notes). Cut the other half into large cubes.
Add the toasted sesame oil to a hot wok and add the tofu to the pan. Cook on all four sides until brown and crispy. Then remove from the pan and set aside.
Now add the eggs to the pan, and scramble. Remove from the pan and set aside.
Next add the shallots and the garlic, and sauté until they start to caramelize. Then add the edamame and cole slaw mix to the pan. Stir fry for a minute or two, then add the tofu and the eggs back into the pan.
To finish the stir fry, add the rice noodles and sauce to the pan, and use silicone tongs to mix everything well without breaking the noodles.
Plate the Tofu Pad Thai and garnish with the cilantro, scallions, crushed cashews and a lime slice. Squeeze the lime over the dish before eating. Enjoy.
Feel free to substitute the tofu with another protein of your choice. Preserve the leftover uncooked tofu in a mason jar covered with cold water. Seal it tight and store in the fridge for up to 5 days. You can double the sauce recipe if you'd like more sauce, and adjust the ingredients to taste.
Tofu Pad Thai https://mooremealz.com/tofu-pad-thai/