Step 1

Heat oil in a large saucepan. Add the garlic and ginger and sauté for 1-2 minutes. I like to do this first to avoid getting a raw ginger taste in the dish. Otherwise, add it with the vegetables.

Step 2

Add the mushrooms, peppers and bok choy to the saucepan and sauté for 5 minutes.

Step 3

Stir in the curry paste, curry powder and salt. Cook for 1-2 minutes.

Step 4

Add the coconut milk and broth (or water). Bring to a boil, then add the ramen noodles. Simmer for 4-5 minutes over medium-high heat until the noodles are cooked.

Step 5

Serve with crispy tofu and sliced green onions.

Step 6

Press the tofu for 15 minutes if desired (I don't bother and it still turns out good and crispy for this dish). Cut the tofu into little cubes.

Step 7

Toss in a bowl with the oil, salt and garlic powder.

Step 8

Heat a cast-iron skillet (or non-stick skillet) over medium heat. Add the tofu and cook for 7-8 minutes on one side, then flip and cook another 4-5 minutes.

Step 9

Serve on top of the curry ramen.