Tofu Pad Thai

Cut the tofu block into thin slices. Prepare the Tofu marinating, add the pieces, and let marinate for 2 hours (or 24 hours for more flavor).

Soak the noodles in warm salted water for about 25–30 minutes to partially cook them.

Cook the tofu in a non-stick skillet with oil for about 4 minutes, flipping to ensure even cooking. Be careful not to overcook, as the tofu will be added to a second cooking step. Set aside.

In a bowl, mix together the sauce ingredients until smooth and uniform.

In a non-stick skillet, heat a drizzle of vegetable oil and cook the garlic for 1 minute. Add the tofu, green onions and bell pepper and cook for 2 minutes.

Add a drizzle of oil and the eggs, stirring quickly. Add the drained noodles and toss to coat well. Pour in half the sauce and cook, stirring, for about 2–3 minutes. Add the remaining sauce and continue cooking until absorbed, without overcooking the noodles. Remove from heat.

Add the bean sprouts and cilantro (reserving a few leaves for serving). Toss to combine.

Serve in bowls. Add the remaining cilantro and the peanuts. Place a lime wedge in each bowl. Season with pepper.