Ingredients

Instructions

1. 1
   Remove tofu from packaging and place on a plate with paper towels. Cover tofu with more paper towels and place a heavy skillet on top to press. Let sit for 15 minutes.
2. 2
   Meanwhile, heat a small pan over medium-low heat and add the tamarind, water, palm sugar, fish sauce and half the garlic. Cook, stirring frequently, until the sugar has dissolved. Taste and adjust seasonings if needed. Remove sauce from heat and set aside.
3. 3
   Cut pressed tofu into bite-sized pieces.
4. 4
   Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until browned on all sides, about 5 minutes. Transfer tofu to a plate.
5. 5
   Return skillet to heat and add remaining oil. Add onion and remaining garlic and cook, stirring frequently, for 1-2 minutes or until fragrant.
6. 6
   Add carrot noodles, bell pepper, bean sprouts and green onion to the pan and cook until tender-crisp, about 3-4 minutes.
7. 7
   Stir in the sauce and toss noodles until coated and heated through.
8. 8
   Move noodles over to one side of the pan. Add egg to bare side of pan and scramble with a wooden spoon. Cook for about 30 seconds. Toss cooked egg and tofu with noodles until heated through.
9. 9
   Remove noodles from heat and serve immediately. Top with desired garnishes.