Step 1: Prepare the rice noodles by soaking them in hot water for 15-20 minutes, or according to package directions, until pliable but still firm. Drain well and set aside.
Step 2: In a small bowl, whisk together all the sauce ingredients: tamarind paste, soy sauce, maple syrup, rice vinegar, and sriracha. Taste and adjust to your preference. Set aside.
Step 3: Heat 1 tablespoon of neutral oil in a large wok or a wide skillet over medium-high heat. Add the pressed and cubed tofu and cook, stirring occasionally, until golden brown and slightly crispy on all sides. Remove the tofu from the wok and set aside.
Step 4: Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and sliced shallots. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Step 5: Add the sliced carrots or bell peppers (or any other harder vegetables) to the wok and stir-fry for 2-3 minutes until they begin to soften.
Step 6: Add the drained rice noodles to the wok. Pour in the prepared Pad Thai sauce. Using tongs or two spatulas, toss everything together quickly to coat the noodles evenly. Continue to stir-fry for 2-3 minutes, allowing the noodles to absorb the sauce and become tender. Add a tablespoon or two of water or vegetable broth if the noodles seem too dry.
Step 7: Return the cooked tofu to the wok. Add 3/4 cup of the mung bean sprouts and the white and light green parts of the spring onions. Toss vigorously for another minute until the sprouts are just tender-crisp.
Step 8: Transfer the plant based pad thai to serving plates. Garnish generously with crushed peanuts, fresh cilantro, the reserved green parts of the spring onion, and lime wedges for squeezing. Serve immediately and enjoy your delicious plant based pad thai!