Pad Thai with Tofu and Vegetables

1 8.6 oz package brown rice noodles
4 TBSP peanut oil, divided
4 TBSP tamarind paste
¼ cup Bragg’s Liquid Aminos
1 TBSP prepared miso
¼ cup honey
3 TBSP rice vinegar
½ tsp red pepper flakes
1 clove garlic, minced
1 bunch scallions, diced
1 15 oz package organic tofu, cut into 1-inch squares about ⅓ inch thick
1 cup bean sprouts
¼ of a medium sized red cabbage, thinly sliced
1 small head bok choy or napa cabbage, thinly sliced (including green leafy part and white stem)
1 carrot, shredded
1 cup snap peas, strings removed
½ cup chopped peanuts
¼ cup chopped fresh cilantro leaves
2 limes, quartered

Prepare noodles according to package directions. Drain, rinse in cool water, and drizzle with 1 TBSP peanut oil to keep from sticking. Set aside.
Combine tamarind paste, Braggs Liquid Aminos, miso, honey, rice vinegar and red pepper flakes in a small sauce pan over medium low heat and bring to a simmer. Remove from heat and set aside.
Put remaining 3 TBSP peanut oil in a large skillet over medium high heat. Add garlic and scallions and cook for about a minute.
Place tofu squares in a single layer into same skillet, adding a little more oil to skillet if necessary to prevent sticking. Do not stir tofu. Cook on one side until a light golden crust is barely visible at edges of tofu squares, about 6-7 minutes, gently shaking pan or nudging tofu squares to prevent sticking. Flip tofu over and cook an additional 4 minutes on the other side. Alternatively, tofu can be cooked in an air fryer at 375° F for 10-15 minutes (see detailed instructions here)
When tofu is cooked, add bean sprouts, cabbage, bok choy, carrot, and snap peas to pan. Cover skillet and heat until vegetables are warmed and crisp-tender, about 3-4 minutes.
Add cooked noodles and sauce to pan and toss to coat noodles and vegetables completely.
Top with chopped peanuts and serve with cilantro garnish and lime wedges.

Plant-Based Mains Gluten-Free