Vegan Pad Thai

Ingredients

• 8 ounces pad thai rice noodles
• 6 tablespoons almond butter
• 1 tablespoon tamarind paste
• 2 teaspoons toasted sesame oil, divided
• 3 tablespoons tamari, divided into 2 tablespoons and 1 tablespoon
• 2 tablespoons maple syrup
• 1 1/2 tablespoons sriracha (or to taste)
• 1/4 cup lime juice
• 1/3 cup water
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 14- to 16-ounce block of extra firm tofu, drained
• 1 tablespoon grated ginger
• 1 large carrot, cut into thin strips
• 4 green onions, halved lengthwise and cut into 1-inch pieces
• 1 1/2 cups mung bean sprouts
• 1/2 cup cilantro, chopped
• 1/4 cup peanuts, chopped
• Lime slices, for garnish

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