• Prepare the Pad Thai sauce and vegetables:
• In a small bowl, mix the tamarind sauce, soy sauce, coconut sugar, rice vinegar, Sriracha, minced garlic, and grated ginger. Stir well until the sugar is completely dissolved. Set aside.
• Cut the vegetables (carrot, bell pepper, onion) and set them aside.

Cook the tofu:

• Heat the sesame oil in a large pan or wok over medium heat. Add the diced tofu and stir-fry until golden on all sides, about 5 to 7 minutes. Remove the tofu from the pan and set aside.

Cook the rice noodles:

• Cook the rice noodles according to the package instructions. Drain and rinse them under cold water to prevent sticking. Set aside.

Sauté the garlic, ginger, and vegetables:

• In the same pan, add a little more oil if necessary, then sauté the minced garlic and grated ginger for 1 minute until fragrant.
• Add the onion, carrots, and red bell pepper, and stir-fry for about 3 to 4 minutes, until they are tender but still crisp.

Add the spinach, noodles, and tofu:

• Add the fresh spinach to the pan and cook until wilted, about 1 to 2 minutes.
• Return the tofu to the pan with the vegetables, then add the cooked rice noodles. Pour the prepared Pad Thai sauce over the noodles and toss everything together to evenly coat all the ingredients.

Serve the Pad Thai:

• Transfer the Pad Thai with vegetables and tofu to serving plates. Garnish with chopped roasted peanuts, fresh cilantro, and green onions, and serve with lime wedges.

Notes:

• Variations: You can add other vegetables like broccoli, zucchini, or mushrooms for different flavors and textures.
• Side dishes: This dish pairs well with miso soup or a seaweed salad for a complete meal.