Crispy Tofu Pad Thai

Ingredients

• 4 tablespoons Tamarind paste See notes
• 6 tablespoons Fish sauce
• 6 tablespoons Granulated sugar See notes
• 4 tablespoons Peanut or vegetable oil
• 2 Tablespoons Rice vinegar
• 1-1/2 Teaspoons Cayenne pepper
• 16 Ounces 1/4 inch wide flat rice stick noodle
• 3 Tablespoons Vegetable oil
• 14 Ounces Tofu
• 5 Teaspoons Cornstarch
• 2 Medium Shallots minced
• 5 Cups Fresh mung bean sprouts
• 1/2 Cups Unsalted roasted peanuts Coarsley chopped, optional
• 5 Green parts only Scallions Siced thin on the bias
• 1/4 Cup Fresh Cilantro Loosely packed
• Lime wedges For serving
• 6 Cloves Garlic Minced