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1
Slice tofu in half horizontally, and cut each half into triangles for total of 8 triangles.
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2
Place tofu on several layers of paper towels, and press out excess water.
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3
Dust each tofu with cornstarch, and set aside.
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4
Bring large saucepan of water to a boil, and cook noodles 6 to 7 minutes, or according to package directions.
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5
Remove from heat, drain and set aside.
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6
Heat oil in large skillet or wok over medium heat.
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7
When hot, carefully place tofu into oil, taking care not to crowd pieces.
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8
Fry 3 to 4 minutes on one side until golden, and, using tongs, turn triangles over to brown second side.
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9
Remove from heat, and drain on paper towels.
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10
Repeat until all tofu is cooked.
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11
Discard all but about 1 tablespoon oil from skillet or wok.
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12
Stir-fry eggplant slices 4 to 5 minutes, or until softened and slightly golden.
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13
Stir in soy sauce, cook 30 seconds, or until eggplant is coated with soy sauce, and remove from heat.
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14
To serve, place a portion of noodles on each individual plate, and top with tofu triangles and eggplant slices.
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15
Garnish each with 2 tablespoons Thai sweet chili sauce, 2 tablespoons crushed peanuts, 1 tablespoon cilantro leaves and green chili slices.
