Whisk the coconut sugar, vegan fish sauce, soy sauce, lime juice, and tamarind puree in a small bowl until the sugar dissolves. Adjust the levels to suit your preference for sweetness or tang.

Press the tofu for at least 10 minutes to remove excess moisture, then slice into half-inch cubes.

Submerge the rice noodles in a large bowl of boiling water. Let them soak for 6 to 7 minutes until they turn opaque and are pliable but still very chewy, then drain well.

Heat the neutral oil in a large skillet or wok over medium-high heat. Fry the tofu cubes for about 10 minutes, flipping every few minutes, until they are golden brown and crisp on all sides.

Push the tofu to the edges of the pan and add the onion and garlic to the center. Sauté for about 1 minute until fragrant and softened.

Toss in the soaked rice noodles and pour the sauce over the top. Cook for 4 to 5 minutes, tossing frequently, until the noodles have absorbed the sauce and are tender but still have a slight bite.

Lower the heat to medium and fold in the bean sprouts and scallion strips. Cook for another 2 minutes until the sprouts are just tender, then taste and add a splash more soy sauce if desired.

Transfer to bowls and garnish with lime juice, chili powder, fresh chives, and chopped peanuts. Serve immediately while the noodles are hot and the peanuts are crunchy.