1. Cook the noodles or spaghetti according to the package instructions, drain and keep aside.
2. Heat some oil in a large wok or skillet over high flame.
3. Add the tofu, and cook tossing gently until golden (about 8-10 mins). Transfer it to a plate.
4. Add the remaining oil to the same skillet or wok and add the onion. Stir fry for a minute and then add the bell pepper.
5. Cook for 2-3 mins and then add the rest of the vegetables, crushed red pepper flakes and cook for few minutes until the vegetables are crisp. Make sure that they don`t get too soft.
6. To make the sauce – Add all the sauce ingredients in a bowl and whisk well.
7. Add a little hot water to bring it to a smooth consistency.
8. Add this sauce to the pan and mix well until the vegetables are well coated.
9. Add the tofu and the cooked pasta/noodles and mix well. Garnish with spring onions and serve hot.

Tips and hints:

1. Make sure that the pasta or noodles are not overcooked. This makes the recipe very mushy and tasteless.
2. Be very careful when adding salt to the recipe. Soy sauce has loads of salt and most of the times, just that would be enough.
3. Tamarind pulp makes the sauce tangy. If it is not available, one could always add some lime juice in the end.

Recipe courtesy: My Cooking Journey