Sliced tofu, deep fried. Scallions washed, cut into pieces, coriander washed. Cinnamon washed, cut into small pieces.
Sauce: put in a bowl 4 tablespoons soy sauce + 3 tablespoons tamarind juice + 1 tablespoon sugar + 1 teaspoon seasoning + 1 tablespoon oyster sauce + 1 tablespoon chili sauce + 1 tablespoon ketchup +1 tsp minced chili, stir until the sugar dissolves
Noodles are soaked in boiling water, poured into a basket, rinsed with clean water and then drained. Put 2 tablespoons of cooking oil in the pan, hot oil pour in pho + 1 tablespoon soy sauce, gently stir for 2 minutes, turn off the heat.
In another pan, 2 tablespoons of cooking oil, hot oil, saute garlic, minced chili, then add bell pepper + onion + carrot and stir well. Then pour 1/2 of the sauce into the stir-fry.
Next, add the tofu and sauté for another 2 minutes. Pour the frying pan into the pho pan and gently stir.
Stir well and then pour in the rest of the sauce and stir gently. Add scallions + cinnamon and turn off the stove.
Put vegetarian Pad Thai on a plate, sprinkle with roasted peanuts, squeeze lemon juice, mix well and enjoy.