Prepare the rice noodles by soaking them in boiling water for 5 minutes. Drain well and place in a large mixing bowl. Place tamarind, lime juice, peanut butter, tahini, sucanat, tamarind pulp, curry paste, coconut sugar, coconut milk, parsley, nutritional yeast and spices in a medium mixing bowl and whisk well. Set aside. In a wok or saute pan, on medium high heat, saute garlic, ginger and tofu in 1 tablespoon of sesame oil until tofu is slightly brown, approximately 5 minutes, stirring frequently, adding water as necessary to prevent sticking. Add remaining oil, onion, green onion and cook for 5 minutes, stirring frequently. Add the peanut sauce mixture and cook until the sauce thickness, approximately 5 minutes. Add the noodles. Gently mix in the bean sprouts and garnish with cilantro and peanuts.