In a large wok, dutch oven, or soup pot, warm the oil over medium heat. Add the onion and garlic, and cook, stirring occasionally, for a few minutes until translucent and softened.
Add the curry paste and cook for a few more minutes, stirring constantly, until fragrant.
Add the coconut milks, stock, turmeric and sugar.
Add the carrots and cauliflower.
You can optionally add the broccolini and bok choy now too. Or to keep their color vibrant, cook them separately in boiling water and remove when bright green and crisp tender. Rinse with cool water to stop the cooking.
Increase the heat to bring the curry to a simmer, then lower the heat to maintain a simmer and cook until the vegetables are crisp-tender, about 10 minutes.
Taste, adding as much tamari as you need to make the broth salty to your taste.
Heat the remaining 2 tablespoons oil in a wide skillet over medium heat (preferably nonstick) until it shimmers. Add the tofu in a single layer and cook until golden on the bottom, 2-4 minutes. Flip each piece and cook on a second side until golden. Alternatively, add the raw tofu to the curry when it’s nearly done, and cook for 2-3 minutes until flavorful and tender.
Cook the noodles according to the package instructions, drain, rinse with cool water to prevent sticking, and toss with a bit of vegetable oil.
To serve, place a nest of noodles in a bowl and top with the veggies and broth, tofu, a good squeeze of lime, and a sprinkling of scallions or cilantro.
Serve with extra lime wedges and Sriracha, if desired, and both chopsticks and soup spoons for easy eating.