Cook the Tofu: In a pan over medium heat, warm 1 tablespoon of oil. Toss the tofu cubes into the pan and sauté until they develop a crispy, golden crust, roughly 5 to 7 minutes, turning them for an even sear. Drizzle with 2 tablespoons tamari for flavor, and set aside.

Sauté the Vegetables: In the same pan, add mushrooms and cook for 3-4 minutes until softened. Stir in the bok choy and broccoli, allowing them to cook for 3-5 minutes, just long enough for the vegetables to soften slightly while maintaining a crisp texture. Set the vegetables aside.

Start the Base: In a large pot, heat 1 tablespoon of sesame or coconut oil over medium heat. Add minced garlic, grated ginger, and the whites of the green onions. Sauté until fragrant, about 1-2 minutes.

Add Curry Paste: Stir in the yellow curry paste and cook for an additional minute to release the flavors.

Add Liquids: Pour in the coconut milk, vegetable broth, and tamari. Mix thoroughly and allow the mixture to heat, gradually reaching a soft simmer.

Cook Noodles: Add rice noodles to the pot. If using fresh noodles, cook for about 3-4 minutes; if using dry noodles, cook according to package instructions until noodles are tender.

Assemble the Dish: Add the cooked tofu and sautéed vegetables to the pot with the noodles. Mix the ingredients together, allowing the flavors to meld while heating for an additional 1-2 minutes.

Garnish and Serve: Divide into bowls, garnish with green onion tops, sesame seeds, and a squeeze of lime juice for a fresh, zesty finish.