Prepare Tofu: Start by draining and pressing the tofu tightly to remove excess moisture. Then, cut the pressed tofu into bite-sized cubes to get it ready for frying.

Fry Tofu: Heat a couple of tablespoons of oil in a skillet over medium heat. Fry the tofu cubes for about 10 minutes, flipping occasionally until they turn golden brown on all sides. Drain them on paper towels to keep them crispy.

Cook Noodles: In a pot, bring water to a boil and cook the rice noodles according to the package instructions until tender. Drain the noodles, but reserve a splash of the pasta water for later.

Make Sauce: In the same skillet used for tofu, sauté freshly grated ginger and curry powder for about 1 minute to release their aromatic flavors. Then, pour in the creamy coconut milk and soy sauce, allowing it to gently simmer.

Add Veggies: Stir in the chili green beans along with the cooked noodles. Toss everything together until well-coated in the delicious sauce, letting it heat through for a couple of minutes.

Assemble Bowls: To plate, serve the noodle mixture in generous portions in bowls, topping each with the crispy tofu. A squeeze of lime juice adds a zesty finish that brightens the flavors beautifully.