Thai Red Curry Ramen Noodles

• 10.6 oz (300 gr) dry ramen noodles, ( equals 3 or 4 standard instant noodle packets)
• 1-2 tbsp oil
• 3 cloves garlic, (minced)
• 1 inch (2.5 cm) fresh ginger, (minced)
• 3-4 tbsp vegan red curry paste, (depends on how spicy you want it)
• 1 tbsp brown sugar
• 1 red bell pepper, (thinly sliced)
• ½ cup (35 grams) sliced cremini mushrooms
• 1 ½ cups (354 ml) coconut milk
• 4 cups (1 litre) veggie broth
• 2 tsp lime juice
• 1 tbsp soy sauce
• Salt and ground black pepper, (to taste)
• 2-3 tbsp neutral oil
• 10.6 oz (300 g) firm tofu, (patted dry and/or pressed and cut into rectangles/squares)
• 2 tbsp soy sauce
• 3 tbsp sweet chili sauce
• Sliced scallions
• Lime wedges
• Chopped cilantro

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