Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss with soy sauce and smoked paprika for added flavor.
Bring a large pot of water to a boil, then cook the rice noodles until just tender, about 3-4 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
Heat vegetable oil in a large wok over medium-high heat until shimmering. Add the tofu cubes and fry, turning occasionally, until golden and crispy, about 5 minutes. Remove and set aside.
In the same wok, add a little more oil if needed. Toss in minced garlic and sliced shallots, cooking until fragrant, about 30 seconds. Add shredded carrots, bean sprouts, and sliced bell peppers; stir-fry for 1-2 minutes until vegetables are crisp-tender and fragrant.
Mix tamarind paste, soy sauce, maple syrup, and a splash of water in a small bowl to create the sauce. Pour it into the wok and bring to a gentle simmer, about 30 seconds.
Add the cooked noodles and crispy tofu to the wok, tossing gently to coat everything evenly in the sauce. Cook for another 1-2 minutes until heated through and glossy.
Squeeze fresh lime juice over the noodles and toss again. Serve hot, topped with crushed peanuts, sliced scallions, and an extra wedge of lime for squeezing. Enjoy the vibrant, textured flavors with every bite!
