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Ingredients

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• 6 ounces firm or extra-firm tofu (not silken)
• 5 ounces dried rice noodles (sticks), about 1/8-inch (3mm) wide
• 2 tablespoons fish sauce, regular (not vegetarian) or vegetarian , plus more to taste
• 2 tablespoons tamarind concentrate, plus more to taste
• 2 to 4 teaspoons dark brown sugar, plus more to taste
• A pinch or two Thai or other chile flakes or chili powder, or a shot of Sriracha
• Vegetable, grapeseed or another neutral, high-heat cooking oil, plus more as needed
• 1 small shallot, chopped (optional)
• 2 garlic cloves, chopped
• 2 tablespoons sweet preserved radish, grated or minced
• 2 handfuls (about 1 cup, although it’s awkward to measure in cups) bean sprouts, plus more for garnish
• 1 large egg
• 4 garlic chives, or the green parts of 8 scallions or spring onions, cut into 2-inch pieces, divided
• Additional Thai or other chile flakes or chili powder
• Remaining garlic chives and bean sprouts
• 2 large lime wedges
• 2 tablespoons crushed roasted peanuts, salted or unsalted