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Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.
Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds; saute until golden and lightly crisped.
Add the teriyaki sauce and grated garlic to the tofu. Sauté for another 5-10 minutes to caramelize further.
In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.
Meanwhile, boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer 1-2 minutes until the noodles are well-coated.
Transfer noodles into bowls, and pour a scoop of the broth over the top. Top with the tofu, herbs, and chili crisp.