Remove the tofu from the package and drain off the liquid. Wrap in a towel and pat to remove some of the water. Cut into 1 inch cubes.
Add the olive oil to a skillet and add the tofu. Fry on each side for 2-3 minutes or until golden brown. Once golden, toss in the soy sauce and let sit to absorb the flavor.
Meanwhile, chop the scallions/green onions and add the bottom white part to a large pot with the minced garlic, grated ginger and sesame oil. Saute for 5 or so minutes or until golden brown.
Add in the mushrooms and bok choy. Saute an additional 5-7 minutes.
Add in the coconut milk, curry paste, salt, curry powder, red pepper flakes and peanut butter if using. Stir together to fully incorporate.
Add in the veggie broth (start with 5 cups for now) and soy sauce. Bring to a low boil.
Add in the noodles and let cook according to package instructions. They usually only take a few minutes. If you want the ramen more brothy, add in the extra cup of veggie broth now.
Once the noodles are done, add in the lime juice, tofu and black pepper to taste.
Adjust the flavors to your liking, I usually add more salt and more red pepper flakes for spice. Serve immediately and enjoy!