Pad Thai Jay with Yellow Tofu

For the Yellow Tofu (optional):

firm tofu (Half of a 14-ounce block), drained and pressed overnight

kala namak (Indian black salt)

ground turmeric

neutral cooking oil, like sunflower

For the Pad Thai:

Thai rice noodles* (3-mm, Bangkok Elephant)

high heat cooking oil, like rice bran oil

finely chopped shallots or red onion

shredded carrots

medium-size tomato, about 6 ounces, cored and cut into small wedges

finely minced garlic

ground dried Thai Bird’s-eye chilies* (See Notes)

fresh mung bean sprouts, plus extra for garnish

bunch scallions, green parts only, cut into 1½-inch segments (about ¼ cup)

For the Tamarind Sauce:

freshly squeezed lime juice

coconut sugar or brown sugar

natural tamarind concentrate*

lukewarm water

soy sauce or gluten-free tamari

For the Garnish:

ground roasted, unsalted peanuts* (See Notes)

lime wedges

ground dried Thai bird’s eye chilies