1. Press the tofu for at least 10 to 15 minutes to remove excess moisture, then cut it into bite sized cubes and pat dry with a clean towel.

2. In a small bowl toss the tofu cubes with 1 tablespoon soy sauce and the cornstarch until evenly coated and no dry spots of starch remain.

3. Heat 1 teaspoon neutral oil in a large pot or deep skillet over medium high heat, add the coated tofu in a single layer, and cook for 8 to 10 minutes, turning occasionally, until all sides are golden and crisp. Transfer the tofu to a plate and set aside.

4. In the same pot add the remaining 1 teaspoon neutral oil if the pan looks dry, then add the sliced mushrooms and cook for 4 to 5 minutes until they release their moisture and start to brown.

5. Add the baby bok choy to the pot and sauté for 2 to 3 minutes until the leaves wilt and the stems turn bright green, then transfer the vegetables to the plate with the tofu so they stop cooking.

6. Reduce the heat to medium and add the minced garlic and grated ginger to the pot, stirring for about 30 seconds just until fragrant and lightly softened.

7. Stir in the Thai red curry paste and cook it for another 30 seconds to 1 minute, letting it sizzle in the aromatics so the spices bloom and become fragrant.

8. Pour in the vegetable broth, coconut milk, remaining 1 tablespoon soy sauce, maple syrup if using, and lime juice, whisking well to combine and scraping up any browned bits from the bottom of the pot.

9. Bring the curry broth to a gentle simmer and cook for 5 to 10 minutes so the flavors meld and the broth turns a rich orange color.

10. Add the instant ramen noodles directly to the simmering broth, using tongs or chopsticks to separate them as they soften, and cook according to the package directions, usually 3 to 4 minutes, until just tender.

11. Stir in 1 teaspoon toasted sesame oil, taste the broth, and adjust the seasoning with more lime juice, soy sauce, or curry paste if you prefer extra brightness, saltiness, or heat.

12. Divide the noodles and broth between two large bowls, then top each bowl with the sautéed mushrooms, bok choy, carrot matchsticks, and crispy tofu.

13. Drizzle the remaining 1 teaspoon toasted sesame oil over the bowls and garnish with sliced green onions, sesame seeds, and chili crisp or sriracha if you like extra spice.

14. Serve immediately with lime wedges on the side for squeezing over the top right before eating.