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Combine first 11 ingredients in a large baking dish; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in soy sauce mixture, turning to coat slices. Cover and marinate in refrigerator at least 2 hours. Remove tofu slices from dish, reserving marinade. Coat a large nonstick skillet with cooking spray; place over medium high heat. Add tofu slices; cook 2 minutes on each side. Remove from skillet; set aside, and keep warm. Add reserved marinade to skillet; bring to a simmer. Spoon noodles onto individual plates; top with tofu slices. Drizzle marinade over tofu and noodles. Yield: 4 servings. Variation: I sometimes like to coat the tofu with cornstarch (after marinating) and fry the tofu until it gets crispy on the outside, then procede with recipe.
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The definitive Thai food encyclopedia — history, technique, 650 pages
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Authoritative Thai street food — curry pastes, wok dishes, grilling
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating