Press the tofu. Wrap tofu in a clean kitchen towel, set a heavy skillet on top, and let it press for 10–15 minutes. This removes excess moisture and helps it crisp.

Spiralize the zucchini. Use a spiralizer or a julienne peeler to make long noodles. Place them on paper towels, sprinkle with a pinch of salt, and let them sit to release some water. Pat dry before cooking.

Make the sauce. In a small bowl, whisk tamarind paste, soy/tamari, fish sauce (or extra soy), coconut sugar, chili-garlic sauce, and rice vinegar. Taste and adjust: add sugar for sweetness, tamarind or lime for tartness, soy for saltiness, and chili for heat.

Prep the aromatics. Mince garlic and slice shallot. Separate green onion whites from greens.

Cube and sear the tofu. Cut pressed tofu into 3/4-inch cubes. Heat 1–2 tablespoons oil in a large skillet or wok over medium-high. Add tofu in a single layer. Cook, turning occasionally, until golden on most sides, about 6–8 minutes. Season lightly with a splash of soy and remove to a plate.

Sauté aromatics. In the same pan, add a bit more oil if needed. Add shallot, garlic, and the white parts of the green onions. Stir-fry 30–60 seconds until fragrant.

Add optional veggies. If using carrots or bell peppers, toss them in now and cook 1–2 minutes until slightly tender but still crisp.

Cook the eggs (optional). Push veggies to the side. Pour in the beaten eggs and scramble just until set. Mix into the aromatics.

Quick-cook the zucchini noodles. Add the zoodles and bean sprouts. Stir-fry 1–2 minutes, just enough to warm and slightly soften. Don’t overcook, or they’ll get watery.

Sauce and toss. Return tofu to the pan. Pour in the sauce and toss gently to coat everything. Cook 1 more minute, letting the sauce cling to the noodles without pooling.

Finish and serve. Remove from heat. Top with chopped peanuts, cilantro, green onion greens, and Thai basil if using. Add lime wedges on the side. Taste and adjust with a squeeze of lime, a pinch of sugar, or more chili to your liking.