Vegan Pad Thai

Ingredients:
8 oz (225 g) rice noodles
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup tofu, cubed
1 cup carrots, julienned
1 cup bell peppers, thinly sliced
1 cup bean sprouts
3 green onions, sliced
1/4 cup roasted peanuts, chopped
Lime wedges, for serving
For the sauce:
3 tablespoons soy sauce
2 tablespoons tamarind paste
2 tablespoons maple syrup or agave nectar
1 tablespoon rice vinegar
1 tablespoon Sriracha sauce (optional, for heat)
Instructions:
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, tamarind paste, maple syrup or agave nectar, rice vinegar, and Sriracha sauce (if using). Set aside.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add the onion and garlic, and sauté until fragrant and translucent.
Add the tofu to the pan and cook until lightly browned on all sides.
Add the carrots and bell peppers to the pan, and stir-fry for a few minutes until they start to soften.
Push the vegetables and tofu to one side of the pan and add the cooked rice noodles to the other side.
Pour the sauce over the noodles and toss everything together until well coated.
Add the bean sprouts and green onions to the pan, and stir-fry for another minute or two until heated through.
Remove the pan from heat and sprinkle the chopped peanuts over the top.