Cook the noodles as per the instructions on the pack. Drain and run under cold water. This will stop the noodles from cooking further. Then drizzle with olive oil so they don't stick together.
Prepare the sauce by whisking red curry paste, ginger and garlic paste, and sriracha sauce together. Keep it aside for now.
Soak the meatless crumbles for 10 minutes then fry along with the sliced Thai red chillies for 3-4 minutes. Then add the prepared sauce mixture. Cook for a minute.
Cut Tofu into cubes and add them to the wok. Toss them in the sauce. Cook for another minute. Add the cooked noodles along with cilantro. Stir until everything is well combined.
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