Cold noodle salad

This recipe is here by request. It's not exhaustive, by any means - there are many more ingredients that would go nicely with this dish, like fried mushrooms, coriander, tempe, various vegetables, eggs (if you eat them), chili with soya sauce - & whatever else you'd like to experiment with!

200 g tofu
150 g rice noodles
5 cloves deep fried garlic
3 shallots
100 g pineapple
250 ml coconut milk
3 tbsp (or more) soy sauce
100 g kale or broccoli
100 ml plain roasted peanuts
50 ml brown sugar
1. Deep fry garlic then put aside when golden.
2. Dice tofu into roughly 1-inch cubes.
3. Using the same oil, fry tofu cubes until slightly golden on the outside.
4. Boil noodles with adequate water until soft, then remove from heat.
5. Pour cold water over noodles and drain.
6. Add deep fried garlic to noodles.
7. Combine coconut milk and soy sauce.
8. Chop shallots small, and dice pineapple.
9. Chop kale or broccoli and steam briefly so that they are hot, but still crunchy.

You can either serve all these ingredients separate, allowing everyone to add things to suit their tastes, combine them and serve ready. The main thing is the coconut milk sauce, though.

What you should have now is:
1. Cold noodles with garlic
2. Deep-fried tofu
3. Coconut milk with soy sauce
4. Shallots
5. Pineapple
6. Kale/broccoli
7. Peanuts
8. Sugar