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1
Bring well salted water to a boil. Put the tofu in a bowl and pour the salted water over the tofu. Let sit for 15 minutes.
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2
Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles. Set aside.
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3
Remove tofu from water and place in a single layer on a clean dishcloth to dry. Cover with another towel and pat dry.
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4
Heat 1 tablespoon of the oil in a non-stick skillet or a wok over high heat. Add the tofu in batches and fry until golden brown. Don't overcrowd the pan. Set the tofu aside to cool.
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5
Heat the rest of the oil in a large pot over medium heat. When the oil glistens, add the shallots and ground spices. Cook, stirring often, just until the shallots start to become translucent, about 1 minute.
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6
Add the chicken and shrimp paste, and continue to cook, 1 to 2 minutes more. Turn down the heat if the spices or shallots look like they're going to burn.
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7
Add the coconut milk, sugar, salt, cinnamon stick, tofu, lemon grass, and chicken broth.
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8
Return the temperature to a boil, then reduce to a simmer. Cover and cook for twenty minutes or so, until the chicken is cooked through.
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9
Cook the noodles according to the package instructions.
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10
Divide the noodles among the serving bowls. Spoon the broth over the noodles. Top with mung beans, then garnish with the mint and cilantro. Add a lime wedge to each bowl and serve immediately.
