Shrimp And Tofu Pad Thai

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2 tablespoons peanut oil, divided

1 pound extrafirm tofu, drained and cut into 1/2-inch cubes

2 cups finely shredded napa (Chinese) cabbage

1/4 cup Thai fish sauce (such as Three Crabs)

3 tablespoons brown sugar

6 tablespoons rice vinegar

2 tablespoons ketchup

1 tablespoon lime juice

2 tablespoons creamy peanut butter

1 teaspoon chili garlic sauce (such as Lee Kum Kee)

1/4 cup water

1 teaspoon cornstarch

1 pound medium shrimp, cooked and peeled

2 cups thinly sliced green onions

1/2 cup chopped fresh cilantro

1 pound uncooked wide rice noodles (bánh pho)

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