Tofu Pad Thai - Meat Free Monday

Ingredients

• 200 g dried flat rice noodles
• ½ cup (60 g) chickpea flour
• ¼ teaspoon black salt (or regular salt)
• 2 tablespoons vegetable oil
• 2 teaspoons tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon coconut sugar (or grated palm sugar)
• 2 teaspoons lime juice
• ½–1 teaspoon Sriracha sauce
• 5 garlic cloves, finely chopped
• 3 shallots, finely diced
• 2 cups (300-350 g) mixed vegetables, such as shredded carrot, baby sweetcorn, beansprouts, sliced spring onions (scallions)
• 1 block (300 g) extra-firm tofu, pressed (see tip) and cubed
• ⅓ cup (50 g) chopped roasted peanuts
• chopped peanuts, lime wedges, beansprouts and chopped coriander (cilantro), to garnish