Heat 1 teaspoon peanut oil in large pan and scramble the tofu with your hands or use a fork to do it before adding it to the pan.
Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color.
Keep it on medium high heat while stirring for about 5 minutes.
Peel the carrots & garlic, de-seed the chillis and toss them all in the a food processor - chop until fine. Add them to the hot pan to the scrambled tofu and let it cook for about 5 minutes. Add in the cold rice, give it a good mix and drizzle 1 teaspoon peanut oil on top. Heat it on medium to high heat while stirring for about 5 minutes.
Divide onto two plates, drizzle with sriracha sauce and top with finely cut spring onions.