Step 1

Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside.

Step 2

In a large bowl, gently toss the tofu cubes with the corn starch and salt until all sides are coated. Set aside.

Step 3

Cook Pad Thai noodles according to package directions, but reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking (*see note).

Step 4

Heat up a Wok or Large Skillet over medium-high heat for 1-2 minutes. Once heated add oil and wait until it shimmers. Now add prepared tofu cubes and let them sit for 1-2 minutes to brown. Using tongs, flip to the other side to brown. Continue until all sides are crispy. Remove from heat and place tofu on a paper towel-lined plate. Wipe out wok.

Step 5

Place the wok back on the stove over medium-high heat. Once heated, add the oil and wait for it to shimmer. Now add the white part of the onions (light green parts are ok), carrots, and garlic. Stir fry for 1-2 minutes until slightly softened.

Step 6

Now add the sauce and let it bubble before adding the noodles. Stir to coat and cook the noodles more (about 1-2 minutes).

Step 7

Add the tofu and mung beans. Gently toss to coat. Remove from heat and top with remaining green onions. Serve with peanuts, cilantro and lime wedges if desired.