Press the tofu, if you haven't already, then add to a bowl. Add the lime juice and soy sauce and toss well. Then, mix the dry spices in a small bowl and then sprinkle all over the tofu and set aside. (Add 1 tsp cornstarch for crispier) Heat up a wok over medium high heat, add 2 teaspoons of oil, and then add the tofu and cook until somewhat crisp on the edges.

Transfer the tofu to a separate dish and set aside.

To the same wok, add the onion and mushroom and a good pinch of salt and cook for 2 to 3 minutes or until the mushrooms are somewhat cooked. You can reserve some of the mushrooms for garnish, if you want, or continue with the rest of the recipe.

Add the bell pepper, ginger-garlic paste, and black pepper and mix really well for a few seconds, then mix in the tomato paste, spices, and coconut milk. Stir the tomato paste into the coconut milk mixture so that there are no lumps, then add in the water, salt, and maple syrup.

Bring to a good, rolling boil, then add the ramen noodles or udon noodles and reduce the heat to medium. Continue to cook for 3 or 4 minutes for the ramen, 6 to 8 minutes for the udon, or according to the time mentioned on your noodle package. Check in a minute or so before the time limit to see whether the noodles are cooked.

Switch off the heat once the noodles are just a bit more cooked than al dente, because they will continue cooking in the hot broth. Taste and adjust salt and flavor. Add some more lime, salt, maple syrup, or heat if you like. I like to add some sliced green chili here as well.

Transfer some of the noodles to a bowl, transfer some of the creamy broth and veggies on top of the noodles.

Top these noodles with a good portion of the crisped up tofu, then garnish with cilantro, thinly sliced green chilies, thinly sliced red onion or green onion, and lime wedges.