Start by pressing your tofu for 15 minutes to remove excess moisture, then cut into 1-inch strips.
Heat 2 tablespoons of peanut or sesame oil in your wok over medium-high heat until shimmering and fragrant.
Add the tofu strips to the hot wok and fry until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove and set aside on paper towels to drain excess oil.
Bring a large pot of water to a boil, then cook the rice noodles until just al dente, about 4-5 minutes. Drain and rinse with cold water to stop the cooking process.
In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, and smoked paprika to create your sauce. Set aside.
Add the remaining 1 tablespoon of oil to your wok, then toss in minced garlic and chili flakes. Cook until fragrant, about 30 seconds, until the garlic turns golden and aromatic.
Add bean sprouts and sliced scallions to the wok and stir-fry for about 1 minute, just until they start to wilt but remain crisp and bright.
Return the crispy tofu to the wok, then pour in the prepared sauce. Gently toss everything together to coat evenly and cook for another 1-2 minutes until heated through and fragrant.
Finally, add the cooked noodles to the wok and toss thoroughly to combine, ensuring each strand is coated with that smoky, tangy sauce.
Serve the Pad Thai hot, garnished with crushed peanuts and chopped scallions. Finish by squeezing fresh lime over the top for a bright, tangy finish.
