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Cook the ramen noodles according to package instructions. Drain, rinse with cold water to stop the cooking process, then set aside.
Drain the tofu, then pat dry or use a tofu press and cut into small rectangles.
Heat the oil in a large skillet over medium-high heat and when the oil is very hot, add the tofu slices. Fry (while carefully flipping with a spatula) until golden brown on all sides.
Remove from heat and pour the soy sauce in the skillet.
Quickly stir the tofu so all sides are covered and continue stir-frying for about 1 minute. Add the sweet chili sauce as well and stir-fry for 1 more minute.
Remove from heat and set aside.
Heat oil in a large pot over medium heat. Add the minced garlic and sliced veggies and sautee for about 1-2 minutes.
Add the minced ginger with red curry paste and saute while stirring continuously for about 1 more minute.
Add in the veggie broth, coconut milk, brown sugar, soy sauce, and lime juice. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
Place the cooked noodles into 4 bowls, then ladle the soup over them and garnish with fried tofu slices, scallions, lime wedges and chopped cilantro.