1Put the soy sauce, rice wine vinegar, half the ginger and the tofu into the bowl and add tofu. Leave for at least half an hour, stirring occasionally.
2Heat a deep pan over a medium heat, then add the tofu to the pan. Keep rest of the juice in bowl. Lower the heat, and leave the tofu to fry on one side until golden and repeat it again on the other side of tofu.
3In a deep saucepan, add the vegetable stock, lemongrass, spring onions, lime leaves and chilli. Bring to the boil and reduce the heat. Simmer for 5 mins.
4Add the mushrooms and simmer until its soft.
5Then add the noodles, and allow to simmer until the noodles are soft (cca 3mins).
6Add the sugar and salt if needed. Garnish with spring onion slices or coriander and sliced chillies.