press extra firm tofu cut into 4 pieces overnight
	then marinate in a cup and a half of soy sauce with some 5spice powder

soak a package of skinny rice noodles in warm water for an 10 minutes

put an ounce of tamarind paste + 3/4 cup of boiling water together for 5 min

cut half of tofu into 1/2 french-fry sized strips

combine 2 tb palm sugar, 2 tb fish sauce, 1 tb rice vinegar.  optional lime juice.
	set aside

put in separate dishes:

chop 1 bunch scallions
mince some garlic
chop 1/2 cup salted peanuts
crack 2 eggs
3oz mung bean sprouts
fresh ground dried chilis
optional: 1 tbsp dried shrimp, chopped
optional: 2 tsp salted cabbage

heat skillet/wok VERY HOT.  add 1tbsp peanut oil then tofu.  fry 1min. remove.
add 1tbsp peanut oil, fry briefly 2/3 of scallions, all of garlic.
add eggs, scramble in.
add noodles and sauce, toss then add
add 2/3 of sprouts/peanuts, optional stuff, mix & heat through until steamed a bit.
add tofu & toss to heat, then take the whole thing off the stove.
garnish with remains of the 2/3 stuff and cilantro & serve