Vegetarian Pad Thai with Tofu Recipe

Ingredients (15)

• 1 (14-ounce) package flat, wide rice noodles
• 2 to 3 teaspoons salt
• 3/4 cup rice vinegar
• 1 to 2 teaspoons tamarind paste or concentrate
• 1 cup granulated sugar
• Pinch of paprika (or cayenne powder)
• 10 to 12 tablespoons canola or vegetable oil, divided
• 1 pound tofu, extra firm, drained and cubed
• 4 large eggs
• 1/3 cup roasted, unsalted peanuts, chopped roughly
• 1 cup bean sprouts
• 1 lime, cut into quarters
• 2 tablespoons roasted, unsalted peanuts, chopped roughly
• Chopped cilantro, for garnish
• Red pepper flakes, for garnish