Pad Thai

This is another Robin Robertson recipe from 1000 Vegan Recipes. Again, we recommend buying this cookbook! There's all kind of great stuff in there!

Ingredients
12 oz dried rice noodles
1/3 c soy sauce
2 tbs lemon juice
2 tbs brown sugar
1 tbs tamarind paste (Miriam used tamarind and date chutney instead)
2 tbs tomato paste
1/2 tsp crushed red pepper
3 tbs oil
1 lb extra firm tofu, drained and pressed, cut into 1/4 in thick triangles
4 green onions
1 c bean sprouts
1 c mushrooms (shiitake recommended, Miriam used white mushrooms)
1/4 c chopped cilantro
1/3 c chopped dry roasted, unsalted peanuts

Instructions
1. Follow the instructions on the rice noodle package for preparation. Set aside.
2. In a small bowl, mix the soy sauce, lemon juice, tamarind paste, tomato paste, red pepper, and 3 tbs water. Set aside.
3. Heat a skillet or wok and lightly cover with oil. Add the tofu and stir fry until golden brown, about 5 minutes. Transfer to platter and set aside. (For tofu frying help, see Isa Chandra's advice on the subject)
4. In the same skillet or wok, heat the remaining oil over medium heat. Stir fry the green onions and garlic for thirty seconds, then add the tofu and mushrooms and fry for another 5 minutes. Add the noodles and toss to combine until heated through.
5. Stir in the sauce and cook, tossing to coat. If you food's sticking to the skillet/wok, splash in some water too. Serve with the peanuts and cilantro as garnish.