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1
Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
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2
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
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3
Place the rice stick noodles in a mixing bowl and cover with hot water.
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4
Set aside while you prepare the remaining ingredients.
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5
Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside.
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6
Cut the tofu into 1/2-inch wide strips, similar to French fries.
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7
Press the tamarind paste through a fine mesh strainer and add to the sauce.
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8
Stir to combine.
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9
Place a wok over high heat.
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10
Once hot, add 1 tablespoon of the peanut oil.
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11
Heat until it shimmers, then add the tofu.
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12
Cook the tofu until golden brown, moving constantly, for no longer than 1 minute.
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13
Remove the tofu from the pan to a small bowl and set aside.
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14
If necessary, add some more peanut oil to the pan and heat until shimmering.
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15
Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds.
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16
Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble.
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17
Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts.
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18
Toss everything until heated through, but no longer than 1 to 2 minutes total.
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19
Transfer to a serving dish.
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20
Garnish with the remaining scallions, bean sprouts, and peanuts.
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21
Serve immediately with the ground chile peppers and lime wedges.
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22
Wrap the tofu firmly in a tea towel.
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23
Place the wrapped tofu into an 8-inch cake pan.
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24
Top with another cake pan and weigh down with a 5-pound weight.
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25
(Bags of dried beans or grains work well.)
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26
Place in refrigerator and press for 12 to 15 hours.
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27
Place pressed tofu in a 2-cup container.
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28
Combine soy sauce and five-spice powder and pour over tofu.
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29
Cover and refrigerate for 30 minutes, turning once.
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30
Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
