Vegetarian Pad Thai

INGREDIENTS
250g (9oz) wide or medium rice noodles
3–4 tbsp vegetable oil
200g (7oz) firm tofu, cut into cubes
2 garlic cloves, grated or finely chopped
1 egg, lightly beaten
150ml (5fl oz) hot vegetable stock
juice of 1 lime
1 tsp Thai fish sauce, such as nam pla (optional)
2 tsp tamarind paste
2 tsp demerara sugar
1 tbsp dark soy sauce
1 red chilli, deseeded and finely chopped
25g (scant 1oz) dry-roasted peanuts, roughly chopped
1 bunch of spring onions, finely chopped
75g (21⁄2oz) beansprouts (optional)
small handful of coriander leaves, to garnish

METHOD
Soak the rice noodles in boiling water for 10 minutes, then drain. Meanwhile, heat 1 tbsp of the vegetable oil in a wok over a medium-high heat, and swirl it around to coat the surface. Add the tofu, and cook for about 10 minutes until golden. Remove with a slotted spoon, and set aside.
Add another tbsp of oil to the pan. When hot, add the garlic and cook for 10 seconds, then tip in the egg and cook, stirring and breaking it up with a wooden spoon, until scrambled. Remove from the pan, and set aside.
Add 1/2 tbsp of the oil. When hot, add the drained noodles, and stir gently to coat with the oil. Pour over the stock, lime juice, fish sauce (if using), tamarind paste, sugar, and soy sauce; toss to combine. Let it simmer for a few minutes, sprinkle over the chilli, and stir through.
Add half of the peanuts, the spring onions, and the beansprouts (if using), and stir-fry for a minute. Now add the reserved tofu and scrambled egg, stir to combine, and transfer to a serving plate. Scatter over the remaining peanuts and a sprinkling of coriander leaves to serve.