1: Preheat the oven to 400F.
2: Cut the tofu block into cubes about 1.5cm thick, then add to a mixing bowl with 2 tbsp flour, 2 tbsp soy sauce and 2 tbsp olive oil. Mix well until each tofu piece is coated, then add to a lined baking sheet and bake for 20 minutes.
3: Dice a shallot, mince garlic and ginger, and slice mushrooms.
4: To a large pot on medium heat, add 1 tbsp of olive oil, then add the diced shallot, half of the minced garlic and all of the ginger. Sauté for a few minutes, stirring occasionally.
5: In a non-stick frying pan on medium heat, add 1 tbsp of olive oil, then sauté your mushrooms with the remaining garlic and a small pinch of salt. Keep an eye on them and stir occasionally.
6: Boil a small pot of water for the noodles and cook according to package directions.
7: Add the red curry paste, coconut milk, water and a pinch of salt to the pot with the shallots, giving it a good stir. Once it comes to a simmer, reduce to low heat.
8: Once the mushrooms have browned, remove them from heat.
9: After the tofu is out of the oven and the noodles are cooked, start assembling the soup. Add broth to your soup bowls, then noodles, mushrooms, tofu, some fresh cilantro leaves, and a squeeze of lime juice. Serve with sesame seeds and enjoy!
