Place the vermicelli in a large bowl. Add boiling water to the vermicelli and leave for 30 minutes to 1 hour
- Heat a wok or large, deep-sided skillet over medium heat. When hot, add the oil. Add the onion and a pinch of salt and cook, stirring often, until the onion is softened and becomes translucent, about 5 minutes.
- Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
- Add the peppers and the broccoli florets. Cook until peppers are tender, 3 to 5 minutes more, stirring occasionally.
- Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, maple syrup and stir to combine. Bring the mixture to a boil over medium heat. Reduce heat and cook for 8-10 minutes, stirring occasionally.
- Remove the wok from the heat and season with tamari and rice vinegar. Add salt to taste.
- First preheat the oven to 425F. Drain the liquid from the tofu and “squeeze” the extra liquid by wrapping it in a clean tea towel or using a tofu press. Try to dry it as much as possible!
- Cut the tofu into equal cubes.
- Add the cubed tofu to a large bowl and toss gently with the Tamari, until evenly coated. Add the garlic powder and nutritional yeast, then mix gently until coated.
- Transfer the cubes to a baking sheet covered with a silicone mat, leaving a space between the cubes. Bake on the top rack of the oven for 20 minutes, then gently flip the cubes. Bake for another 20 to 30 minutes.
- Divide the vermicelli, curry and crispy tofu between bowls and garnish with chopped cilantro and lime slices.