1. Press the tofu for 10 to 15 minutes, then cut it into bite-size cubes.

2. Heat 1 tablespoon oil in a large pot or skillet over medium-high heat. Add tofu and cook until golden on several sides, then transfer to a plate.

3. Add the remaining oil to the same pot. Stir in garlic and ginger, cooking for about 30 seconds until fragrant.

4. Add the vegan Thai red curry paste and stir for 1 minute to deepen the flavor.

5. Pour in coconut milk and vegetable broth, then stir until smooth.

6. Add soy sauce and maple syrup, then simmer the broth for 5 to 7 minutes.

7. Stir in mushrooms and red bell pepper. Cook until tender-crisp.

8. Add bok choy during the last 2 minutes so it wilts but stays bright.

9. Cook ramen noodles separately according to package directions, then drain.

10. Stir lime juice into the broth and adjust seasoning to taste.

11. Divide noodles between bowls, ladle the curry broth and vegetables over the top, then add tofu.

12. Garnish with green onions, sesame seeds, herbs, and lime wedges before serving.