In a bowl add the tamarind block with tepid water and mash with hand separating the pips and pushing it through a sieve.
Now whisk the sugar, salt, paprika, tamari and vinegar with the tamarind.
Blend Tamari Nori Seaweed and salt together to make 'fish sauce'.
In a mixing bowl break up the firm tofu with hands and crumble. Then add turmeric, salt and mix.
Soak the pad Thai noodles for 10-15 minutes in warm water.
In a hot wok add oil, shallots, garlic, 'Tofu Egg' and veggies. Cook for a few minutes then add noodles, Pad Thai sauce, fish sauce and stir fry for a few more minutes.
Finally, add in the beansprouts and chives for some extra crunch.
Serve on a plate and garnish with crushed peanuts, dry chilli flakes, coriander and a wedge of lime.