Speedy Vegan Pad Thai

Name: Speedy Vegan Pad Thai
Cook time: 15 min
Total time: 15 min
Cuisine: Asian, Thai
Ingredients: 2 Tbsp (30 mL) vegetable oil; 1 block firm tofu, pressed, cut into 1 cm (1/4 inch) blocks; 1 Tbsp (15 mL) vegetable oil; 5 - 6 cloves garlic, minced; 2 medium shallots, diced; 2 green onions, cut into 2 inch pieces; 1 fresh chili, minced; 1½ Tbsp pickled radish, minced (optional); 150 g (5 oz) brown rice noodles; 1 carrot, jullienned; 1 red bell pepper, jullienned; 1 cup shredded green cabbage (optional); 1 cup fresh bean sprouts; ¼ cup (60 mL) Sodium-reduced soy sauce; 3 Tbsp (45 mL) tamarind paste; 2 Tbsp (25 g) Raw sugar; 1 Tbsp (15 mL) rice wine vinegar (optional); 1 Tbsp (15 mL) Sriracha hot sauce (optional); ½ lime, juiced; Optional Garnishes; Green onions; Roasted peanuts; Lime wedges; Fresh cilantro