Step 1

Cut the tofu into cubes.

Step 2

Slice the chilis in half and scrape out the seeds. Leave the seeds intact if you want the dish to be very spicy.

Step 3

Place the rice noodles in a large bowl. Pour over boiling water until they're entirely submerged and let them soak for 5 minutes.

Step 4

Drain and rinse and then add a tablespoon of sesame oil and toss them gently.

Step 5

Add tamarind paste, coconut sugar, soy sauce, vegan oyster sauce, lime juice and sriracha sauce to a measuring jug and whisk it together.

Step 6

Heat sesame oil in a large skillet over medium heat. When hot, add tofu cubes and cook until the tofu is lightly browned on either side.

Step 7

Add the chilis, cut side down, and crushed garlic and sauté for a minute or two until the garlic is toasted.

Step 8

Add rice noodles, carrots, green onions, bean sprouts, peanuts and sauce. Gently toss together and cook for a few minutes until everything is heated through and the noodles are well coated with the sauce.

Step 9

Serve with lime wedges, fresh cilantro, bean sprouts, chopped green onion and crushed peanuts.