Preheat the oven to 425°F and prepare a parchment-lined baking tray.

Tear the tofu block into small bite-sized pieces (about ½-inch) and place them in a large bowl or airtight container. Pour the tamari and vinegar over the tofu, cover the container, then toss to evenly coat. Let the tofu sit for 10 minutes.

Coat the tofu with coriander, sugar, starch, pepper, and oil, then cover and toss again to evenly coat. Spread the tofu pieces out on the baking tray, ensuring each piece has space between it. Bake for 15 minutes, flip, then bake for an additional 5-10 minutes.

Heat the oil in a large soup pot over medium-low heat. When hot, add the thinly sliced garlic and sauté for 1-2 minutes until it begins to look golden in color.

Add the onion with a pinch of salt and continue to sauté for 3 minutes, or until the onion has softened.

Add the scallions and pepper. Stir well for about a minute, then add the remaining grated garlic, ginger, and turmeric. Continue to sauté for another minute, until fragrant.

Deglaze the pan with mirin, scraping the bottom with a spatula to lift any browned bits. Pour in the broth, then add the couscous and bay leaf. Stir to combine.

Bring the pot to a boil, then reduce the heat to a low simmer. Taste the broth and adjust the salt to your liking (I added about ½ teaspoon, which was perfect for me). Loosely cover with a lid and cook for 13-15 minutes, or until the couscous is cooked through.

Add the kale and cilantro, stirring until the kale has fully wilted. Remove the pot from heat.

Squeeze in the juice of the lime and add a few cracks of fresh ground black pepper. Stir well, taste, and adjust seasonings as desired.

Serve each portion of soup with a serving of baked tofu, a sprinkle of remaining scallions, and extra lime wedges if desired.