Kelp Noodles with Tamarind, Peanuts, and Seared Tofu by Brookes Headley

This is our version of take-out pad thai, with the kelp “noodles” taking the place of the traditional rice noodles.

Tamarind Sauce

• 3 tablespoons tamarind concentrate

• 2 tablespoons rice vinegar

• 1⁄2 cup soy sauce

• 1⁄2 cup water

• 1⁄4 cup dark-brown sugar

• 2 tablespoons sriracha

Combine all the above ingredients, and bring to a boil. Allow to cool.

Kelp Noodles and Stir-fry

• 2 cloves garlic, sliced

• 1 tablespoon peanut oil, plus more for cooking tofu

• 1 cup sliced red bell pepper 16 ounces firm tofu, cut into 1⁄2-inch dice

• 16 ounces kelp noodles

• 1 bunch scallions, chopped

• 1 red onion, thinly sliced, soaked in lemon juice for 1 hour

• 1⁄2 cup bean sprouts

• Cilantro

• Juice of 2 limes

• Chopped roasted peanuts

In a large sauté pan over high heat, cook the garlic in a tablespoon of peanut oil until lightly browned. Add the sliced bell pepper, and cook until slightly charred, just a few minutes. Decant onto a sheet pan, and allow to cool. To the same hot pan, add the tofu and a bit more peanut oil, and cook until golden and crisp. Add the red-pepper-and-garlic mixture back into the pan, and toss to combine. Add kelp noodles, and toss to combine. Add 1⁄2 cup of tamarind sauce to heat, and toss until fully coated. Top with scallions, some of the drained sliced red onion, the bean sprouts, a handful of cilantro, the lime juice, and a dusting of the roasted peanuts. Serve immediately.

Excerpted from EAT LIKE A FISH by Bren Smith. Copyright © 2019 by Bren Smith. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.