First, dilute a golf ball size of wet tamarind in ¼ cup of water. Using your fingers, squeeze and rub the tamarind seeds to release the flavor, then let it sit for 5 minutes. Drain out the juice and set it aside. Reserve the tamarind for other uses such as in soup.
Prepare the rice vermicelli as directed on the package. I like to undercook it slightly and adjust the doneness using vegetable stock later.
To make the mee siam, heat a large wok or skillet with 1 tablespoon of oil. Sauté garlic until fragrant, then add carrot, onion, and continue to stir-fry for about a minute.
Stir in the sambal and fermented bean sauce. Add the cabbage, tofu, and season with salt.
Then, add the vegetable stock and season with ketchup, tamarind juice, mushrooms seasoning, and sugar.
Add the rice vermicelli and dark soy sauce, then toss until all the sauce has been absorbed. If the noodles appear to be too dry, add the remaining vegetable stock, ½ a cup at a time.
Once the noodles have fully cooked through, fold in the mung bean sprouts, green onions and a tablespoon of fried shallots. Toss for another minute so or until the bean sprouts are as crisp as you like.
Turn off the heat and transfer noodles to a plate and top with more fried shallots and a squeeze of lime juice before serving.