Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 2 servings.
Check off ingredients as you prep.
- 8 oz dried rice stick noodles (medium width)
- 1 block (14 oz) extra firm tofu, pressed and cubed
- 3 tbsp vegetable oil, divided
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 small shallot, thinly sliced
- 1/3 cup brown sugar (or palm sugar)
- 1/4 cup tamarind concentrate
- 1/4 cup soy sauce (substituting for fish sauce)
- 1 tbsp rice vinegar
- 1 tsp chili flakes (plus more for heat)
- 2 cups fresh bean sprouts
- 3 green onions (scallions), cut into 1-inch pieces
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges
Allergen check: Egg, Peanut, Soy recognized in these ingredients. Check package labels and substitutions.
Step by step
- Place the rice noodles in a large bowl and cover with boiling water. Let them soak for about 8-10 minutes until pliable but still firm (al dente). Drain and rinse with cold water to stop the cooking.
- In a small bowl, whisk together the brown sugar, tamarind concentrate, soy sauce, rice vinegar, and chili flakes. This is your vegetarian soul sauce.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu cubes and sear until golden brown on all sides. Remove the tofu and set aside.
- Add a teaspoon of oil to the pan. Pour in the beaten eggs and scramble them quickly. Break them into bite-sized pieces and remove them from the pan.
- Wipe the wok if needed, add the remaining oil, and toss in the garlic and shallots. Stir-fry for 30 seconds until fragrant—don't burn them.
- Add the noodles and the sauce to the wok. Toss everything vigorously with tongs. The heat will caramelize the sauce onto the noodles.
- Toss the tofu and eggs back in. Add the bean sprouts and green onions. Stir-fry for another minute until the sprouts slightly wilt but keep their crunch.
- Plate immediately. Top generously with crushed peanuts, cilantro, and a squeeze of fresh lime.
- Finish with a sprinkle of Sweet Ginger Finishing Salt to bridge the sweet and savory gap.
- DUNZO!
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A little more about this recipe
Timing
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to loosen the noodles.
From Tony’s kitchen
You know, food is just memory on a plate. This dish takes me back to my first trip to the city, seeing those woks flare up in the window—pure magic. We are doing a copycat of the P.F. Chang's classic, but we are keeping it strictly vegetarian today. Listen, usually this dish swims in fish sauce, but to respect the plant-based life, we are swapping that funk for a deep soy and tamarind blend that still hits those sour, sweet, and salty notes. It is nostalgic, it is comforting, and it is 100% meat-free.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Egg, Peanut, Soy
- Dried rice stick noodles (medium width)
- block () extra firm tofu, pressed and cubed
- vegetable oil
- eggs, lightly beaten
- garlic
- shallot
- brown sugar (or palm sugar)
- tamarind concentrate
- soy sauce (substituting for fish sauce)
- rice vinegar
- chili flakes
- fresh bean sprouts
- green onions (scallions), cut into 1-inch pieces
- roasted peanuts
- fresh cilantro leaves
- lime, cut into wedges
Sweet Ginger blend: Sea salt, Ginger
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
