Vegetable Pad Thai with Crispy Tofu

Drain tofu and press between paper towels to remove excess moisture. Cut into 1-inch cubes and toss with 2 tablespoons cornstarch until evenly coated.

Soak 8 oz rice noodles in hot water according to package directions until just tender, about 8-10 minutes. Drain and set aside.

While noodles soak, prepare the sauce by whisking together 3 tablespoons brown sugar, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, and 1 tablespoon sriracha in a small bowl.

Heat 2 tablespoons vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 2-3 minutes per side until golden and crispy. Remove tofu and set aside.

In the same pan, add 1 tablespoon vegetable oil. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Add 1 sliced bell pepper and 2 julienned carrots to the pan. Stir-fry for 3-4 minutes until vegetables begin to soften.

Push vegetables to one side of the pan and crack 2 eggs into the empty space. Scramble the eggs until just set, about 1 minute.

Add the soaked and drained noodles to the pan along with the prepared sauce. Toss everything together and cook for 2-3 minutes until the noodles absorb some of the sauce.

Add the crispy tofu, 1 cup bean sprouts, and half of the sliced green onions to the pan. Toss gently to combine and heat through for 1-2 minutes.

Serve topped with remaining green onions, 1/4 cup chopped peanuts, 1/4 cup chopped cilantro, and lime wedges for squeezing.