Step 1

1 Wrap the tofu in several layers of paper towels, place on a plate, put another plate on top, and put a large can of tomatoes or another heavy object on the plate, and let the tofu drain for at least 20 minutes

Step 2

2 Unwrap it, and cut it into bite-size cubes

Step 3

3 Bring a large pot of heavily salted water to a boil over high heat

Step 4

4 Add the noodles and cook them according to the package directions

Step 5

5 Drain and rinse with cool water

Step 6

6 Heat 4 tablespoons of the oil in a large nonstick skillet over medium-high heat

Step 7

7 Once the oil shimmers, add the tofu cubes and sear for about 3 minutes on each side, until golden and crisped

Step 8

8 Add more oil as needed if much of the oil gets absorbed

Step 9

9 Once the tofu is cooked, pour out any excess oil

Step 10

10 Reduce the heat to low, add the hoisin sauce, and turn the tofu to coat and glaze it evenly

Step 11

11 In a large saucepan, heat the remaining 1 tablespoon of oil over medium-high heat

Step 12

12 Once it shimmers, add the mushrooms and bok choy; cook, stirring occasionally, until the mushrooms are soft and the bok choy has wilted, 3 to 5 minutes

Step 13

13 Stir in the garlic, curry powder and 1/2 teaspoon salt; cook until fragrant, for 1 minute

Step 14

14 Add the broth and coconut milk; once the mixture comes to a boil, reduce the heat to low

Step 15

15 Taste, and add more salt, as needed

Step 16

16 Add the cooked noodles and stir until heated through

Step 17

17 Serve right away, before the noodles absorb too much broth and thicken

Step 18

18 Ladle the broth and noodles into bowls and top each serving with scallions, sesame seeds and the glazed tofu

Step 19

19 Top each portion with a squirt or two of Sriracha, if desired