Instructions

• Slice the tofu into ½ in (1 cm) slices, then cut each slice in half to form smaller rectangles. Slice each rectangle diagonally to create tofu triangles.
• Heat a large non-stick pan with 2 tablespoons of olive oil over medium-high heat. Cook the tofu in batches if necessary, seasoning with a pinch of salt. Pan-fry the tofu for 3 to 4 minutes on each side until golden brown. Turn off the heat and set the tofu aside in the pan.
• While the tofu is cooking, place the water into a large pot and bring to a boil. Add the rice noodles and cook according to package instructions, stirring frequently to prevent sticking.
• Once cooked, drain and rinse the noodles under cold water to stop the cooking process and set aside.
• Make the sauce by heating 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the shallots for 2 to 3 minutes until soft. Add the garlic and ginger, cooking for a further minute until fragrant.
• Stir in the tomato sauce, sambal oelek, brown sugar, salt, and coriander. Cover and cook for 5 to 6 minutes. Then add the coconut milk to the skillet and mix well. Toss ⅓ cup of the sauce with the pan-fried tofu.
• Add the noodles to the skillet with the remaining sauce, tossing to coat, and turn off the heat.
• To serve, plate the noodles, top with the tofu, and garnish with sliced green onions.