Vegan Tofu Pad Thai

Instructions

Make the sauce – In a medium-sized bowl, add the tamari, tamarind paste, chili garlic sauce, lime juice, and coconut sugar. Whisk it.
Using the saute function, heat the oil in the inner pot. Add the garlic and green onions and cook for a minute until fragrant.
Add the prepared sauce to the pot followed by 2 cups of water. Place the rice noodles on the top half going north and south, half east and west in a criss-cross pattern. Lightly submerge the noodles in the liquid.
Cover and secure the Instant Pot Lid with venting on the seal.
Pressure cook for 3 minutes followed by manually releasing the pressure.
Next add in the veggies – bell peppers, carrots, mung sprouts, and pan-fried tofu, gently fold the veggies into the noodles and cover the Instant Pot lid again for
5 mins. This time no cooking is required. The steam within the cooker will cook the vegetable retaining the crunch.
After 5 mins, open the lid, give the Pad Thai a gentle stir, and using tongs plate the noodles. Garnish with a lime wedge, roasted salted peanuts, and green onions. For best results serve immediately. Feel free to tweak the taste with the different sauces as per your liking.

Cook the noodles according to the instructions on the package
Meanwhile, prepare the sauce by mixing all the ingredients for the sauce in a medium bowl.
Heat oil in a wok, add the garlic and green onions, and cook for a minute until fragrant.
Throw in the bell peppers, carrots mung bean sprouts, and pan-fried tofu into the wok and stir fry for a couple of minutes.
Pour the sauce into the wok. and give it a stir.
Add the noodles to the stir-fry mix as soon as the noodles are ready.
Garnish with roasted salted peanuts, cilantro, and green onions, and serve immediately. For best results serve immediately. Feel free to tweak the taste with the different sauces as per your liking.