Drain the soaked rice noodles using a colander and set aside. Cut the tofu into small cubes and press out excess moisture. Mince the garlic and slice the green onions thinly. Chop the roasted peanuts just before serving to keep them crunchy.
Heat a tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the tofu cubes and fry, stirring occasionally, until golden and crispy around the edges, about 5 minutes. Remove and set aside.
In the same wok, add another tablespoon of oil. Toss in the minced garlic and cook until fragrant, about 30 seconds, with a nutty aroma filling the air. Add the shredded carrots and bean sprouts, stir-frying for 1-2 minutes until just tender but still crisp.
Meanwhile, whisk together tamarind paste, soy sauce, maple syrup, and the juice of half the lime in a small bowl to create the sauce. Taste and adjust, adding more lime or soy as needed for a balanced, tangy flavor.
Push the vegetables to one side of the wok and add the drained noodles, along with the crispy tofu. Pour the sauce over everything and toss vigorously using tongs or a spatula, ensuring the noodles are well coated and heated through, about 2-3 minutes. The noodles should be shiny and slightly sticky.
Remove the wok from heat. Add the sliced green onions and chopped peanuts, tossing gently to distribute evenly. Squeeze the remaining lime juice over the dish for bright acidity.
Serve immediately, garnished with extra chopped peanuts and lime wedges on the side. Enjoy the vibrant textures and bold flavors of your homemade vegan Pad Thai!
