Pineapple Coconut Noodles / BUDDHA's TABLE

Heat the coconut milk in a medium saucepan over medium heat. When hot. stir in the crumbled tofus mixing well. Add the soy sauce, vegetable base, and salt and bring to a boil. Stir in the coconut cream and return to a boil. Remove from the heat and let cool. Cook the noodles in 6 cups of boiling water until tender, about 5 minutes. Drain and rinse with cold water. Portion the noodles into 3-ounce small wads, each about the size of a small bird's nest, and set aside. Arrange the pineapple, ginger, mint leaves, garlic, and Thai chilies separately, side by side, on a large serving platters accompanied by a large bowl of the Coconut "Sour Nam" Sauce and small bowls of soy sauce, lime juice, and sugar.

To self-serve, place 2-3 wads of noodles on a serving plate and pour about 3/4 cup of the Coconut "Sour Nam" Sauce over them. Top with 1/3 cup diced pineapple and a little of the ginger, mint leaves, garlic, and chilies. Sprinkle with a little soy sauce, lime juice, and sugar. Toss gently to combine well.