1. Combine the tofu with half the tamari, half the fish sauce and the sugar, marinate for 20 minutes. Combine the remaining soy, tamarind and fish sauce in a bowl, set aside.
2. Heat half the oil in a wok, add the garlic, cook for 15 seconds, then add the tofu and cook for 1 minute. Pour in the beaten egg and let it cook until it sets around the tofu. Break into large pieces and remove to set aside and keep warm.
3. Add the remaining oil to the wok, add the noodles and stir fry vigorously folding them over. Fold in the bean sprouts, spring onions and sugar snap peas and stir fry for 1 minute. Add the dried shrimp, then the soy mixture. Fold in the egg-tofu mix.
4. Sprinkle on the peanuts and coriander and serve with bowls of the garnishes.
225g pressed tofu
