Dice the tofu and drain on paper towel. Put the noodles into a bowl and soak in lukewarm water. Heat the oil and brown the tofu on all sides for 2-3 minutes.
Add the coconut milk. Halve the chilis, remove the seeds, wash and cut into pieces. Peel and finely chop the garlic. Add both to the pan with the spices and bring to a boil. Drain the noodles, break into smaller pieces if necessary and add to the pan.
Cook gently in the hot sauce for 3-4 minutes, until done. Mix in the soybean sprouts and warm in the sauce. Add soy sauce, vinegar, sugar and fish sauce to taste. Divide between 4 small bowls and serve hot.