Soak the noodles in warm water for around 10-15 minutes and then drain. Or, just follow the instructions given on the noodles packet.
In a bowl mix soy sauce, tamarind paste, palm sugar, chili flakes, salt, and water. Keep aside.
Remove the skin of roasted peanuts. Keep around 1 tablespoon of nuts aside for final garnishing and roughly grind the remaining. There should be some small chunks of peanuts in the powder.
Heat around a teaspoon of oil in a flat pan and spread tofu cubes on it. Shallow fry till they start turning golden brown from all the sides. Keep aside.
In a large yok, heat oil and add ginger, garlic, and lemongrass. Saute for a few seconds and then add the onion. Stir fry till onion becomes translucent.
Add the white part of bok choy and stir fry for a few seconds.
Add mushrooms and saute for 2-3 minutes.
Next, add the bell pepper, chilies and cook for another 2 minutes.
Finally add the sprouts, green part of bok choy and tofu. Stir fry till the bok choy leaves become wilted.
Add the sauce, mix everything and stir fry for around a minute.
Next, add noodles, and ground peanuts. Mix and stir fry for about 2 minutes.
Add fresh lime juice. Garnish with roasted peanuts, bean sprouts, and coriander leaves. Serve.