Rinse the rice noodles in cold water briefly to prevent sticking, then soak them in hot water for about 10 minutes until just tender. Drain well and set aside.
Press the tofu between paper towels to remove excess moisture, then cut into small cubes. Toss the cubes in a small bowl with soy sauce to coat evenly.
Heat your wok over medium-high heat until shimmering. Add a tablespoon of oil, then carefully add the tofu cubes. Fry, stirring frequently, for 5-7 minutes until golden and crispy around the edges. Remove and set aside.
In a small bowl, whisk together soy sauce, maple syrup, tamarind paste, and sesame oil to create the sauce. Adjust the tamarind for tanginess as needed.
Add a little more oil to the wok if needed. Toss in the julienned carrots and cook for 2-3 minutes until they’re just starting to soften and smell sweet.
Add the drained noodles to the wok along with the sauce. Use tongs to toss everything vigorously for 2-3 minutes, ensuring the noodles are hot, coated, and slightly sticky with the sauce.
Gently fold in the crispy tofu, then cook for another minute to meld the flavors. Add the bean sprouts and chopped scallions, tossing quickly to keep them crisp and vibrant.
Squeeze fresh lime juice over the noodles, tossing gently to distribute. The aroma should brighten immediately, and the noodles will glisten with tangy flavor.
Serve your vegan Pad Thai hot, garnished with crushed roasted peanuts and extra lime wedges on the side for added crunch and zest.
