Cook the soba noodles according to the package instructions, then drain and set them aside.
Heat up a large wok or frying pan over medium heat with some vegetable oil.
Add the garlic and shallots and cook until they become fragrant, which should take roughly 1-2 minutes.
Cubed tofu goes in next! Cook it until it starts to brown, which should take about 5-7 minutes.
Add the tamarind paste, lime juice, and coconut sugar to the pan and stir well for a flavour explosion.
Add the cooked soba noodles to the pan and stir until they are coated with the mouth-watering sauce.
Now add the bean sprouts and stir them in until they are just heated through.
Remove the pan from the heat and garnish your dish with chopped peanuts, fresh coriander and sliced green onions for that extra pop of colour, then you're ready to serve up with a zesty lime wedge on the side.