Pat the tofu dry with kitchen paper, cut into bite-sized cubes and mix in a bowl with the cornstarch, salt and pepper. Place on a baking tray lined with baking paper, drizzle with a little olive oil and bake at 200 degrees (convection) until crisp, about 20-25 minutes.
Meanwhile, mince the onion, mince the garlic and mince the ginger. Wash, peel and finely chop the carrots. Cut the stems off the pak choi, wash the leaves separately and pat dry with a kitchen towel. Cut the green leaves from the stalks and set them aside, cutting across the stalks into fine strips. Wash and dry the coriander and chop it well. Vegetable broth is ready.
In a large saucepan, heat the remaining olive oil, add the onion, garlic and ginger and fry for 3-4 minutes. Add the pak choi strips and carrots and fry for another 3-5 minutes. Add the curry paste and mix well with the vegetables. Pour in the broth and coconut milk, add the fish sauce and simmer gently, uncovered, for 5 minutes.
Add the ramen noodles and pak choi greens to the pot and let the soup simmer until the noodles are cooked, about 7-10 minutes. Season to taste with salt and pepper. Add chopped cilantro and lime juice just before serving. Serve topped with baked tofu.
Notes for people weakened by illness:
Wash hands thoroughly. Use a separate cutting board and knife for vegetables and tofu.
Nutritional value per serving:
897 kcal, 50 g fat, 35.9 g protein, 67.1 g carbohydrates