Tofu Pad Thai

Method

1. Soak the rice noodles in a bowl of hot (not boiling) water for 8–10 minutes until pliable but still slightly firm, then drain and rinse with cold water.
2. Whisk all the sauce ingredients together until the sugar dissolves, then taste: it should be punchy, sour, sweet and salty.
3. Toss the tofu cubes with the cornflour and a pinch of salt.
4. Heat 2 tbsp of the oil in a large wok or frying pan over medium-high heat and fry the tofu for 6–8 minutes, turning, until golden and crisp on all sides. Transfer to a plate.
5. Add the remaining oil to the pan and stir-fry the shallots and garlic for 1 minute until fragrant.
6. Add the drained noodles and the sauce and toss constantly with tongs for 2–3 minutes until the noodles have absorbed the sauce and are tender. Add a splash of water if they stick.
7. Return the tofu to the pan with the bean sprouts and spring onions and toss for 30 seconds so the sprouts stay crunchy.
8. Serve immediately topped with crushed peanuts, coriander and lime wedges.