30 Minute Vegan Pad Thai

stir fry rice noodles

vegetable oil

block extra-firm tofu, pressed and cut into 1/2 inch cubes

low sodium soy sauce

rice vinegar

pure maple syrup

fresh lime juice

Sriracha hot sauce

julienne sliced carrots, about 3 carrots

green onions, chopped

limes, cut into wedges

cilantro, chopped

crushed or chopped peanuts

mung bean sprouts, optional