Pan Fry Tofu

1. Cut the tofu into 1/2-inch slices. Then, cut them in half to get 2 smaller rectangles. Finally, take each rectangle and slice them diagonally to get small tofu triangles.
2. Heat a large nonstick pan with 2 tablespoons of oil over medium-high heat. Add the tofu to the pan. If all the tofu doesn’t fit inside the pan, fry the tofu in 2 batches. Sprinkle a pinch of salt over the tofu.
3. Pan fry the tofu for 3 to 4 minutes, until the bottoms are golden brown. Then, flip over the tofu and pan fry the other side for another 3 minutes.
4. Turn off the heat and leave the tofu in the pan and set aside. 

Cook Noodles

1. While you pan fry the tofu, start cooking the noodles. In a large saucepan, bring 2 quarts of water to boil. Add the rice noodles and cook them according to the package directions (I cooked mine for 5 to 6 minutes). Stir the noodles frequently to keep them from sticking together. This is particularly important when you first add the noodles to the saucepan. 
2. Once the noodles are cooked, drain the noodles and rinse them under cold water (see note 3).

Cook Sauce

1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the shallots and cook them for about 2 to 3 minutes, until they soften. Next, add the minced garlic and ginger, and cook them for 30 seconds to 1 minute, until fragrant.
2. Add the tomato sauce, sambal oelek, brown sugar, salt, and coriander (if using) to the skillet. Stir to combine. Cover the skillet with the lid, and let the sauce cook for 5 to 6 minutes.
3. Uncover the skillet, add the coconut milk, and stir to combine.
4. Scoop out 1/3 cup of the sauce and toss it with the tofu.
5. Add the rice noodles to the remaining sauce and toss to coat the noodles with the sauce. Turn off the heat.
6. Serve the noodles with the tofu. Garnish with sliced scallions, if desired.