Prep tofu: Wrap tofu firmly in a tea towel. Place in loaf pan. Top with another loaf pan and weigh down with a 5# weight. Press in refrigerator for several hours. Put tofu in container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove from marinade and use immediately or refrigerate up to 3 days.

Make sauce: In a little oil, saute shallots and garlic. Add tamarind, add fish sauce, palm sugar, vinegar and pepper. Simmer couple mins. Set aside.

Make Pad Thai: Place noodles in mixing bowl and cover with hot water for 2 mins or until limp. Drain, set aside. Set up ingredients in separate bowls. Cut the tofu into 1/2-inch wide strips, similar to French fries.Cut the tofu into 1/2-inch wide strips, similar to French fries. Ditto with meat.

Place a wok over high heat. Add 1 tablespoon oil. Heat until it shimmers, then add tofu. Cook until golden brown, moving constantly about 1 min. Remove from the pan and set aside. Add more oil and saute pork or chicken. Saute and put in tofu bowl

Add more oil. Add 2/3 of the scallion. Add eggs. Once beginning to set up, stir to scramble. Add remaining ingredients in the following order and toss after each addition: noodles, sauce, shrimp, and 2/3 of the bean sprouts and 1/3 of peanuts. Toss everything until heated through, about 1 min.

Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.