Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse, and set aside. Note: You may need to rinse the noodles again before serving if they stick.

While you wait for the water to boil, make the tofu.

Place the cubed tofu in a large bowl and sprinkle with salt.

Pour the sweet potato starch over the tofu and gently coat it using a rubber spatula. Try to avoid breaking the tofu too much. You can shake the bowl gently to ensure the sweet potato starch coats the tofu evenly. It will seem like the tofu absorbs the sweet potato starch, which is okay! It will not look like a dry coating but will still crisp up in the oil.

Heat 2 tablespoons neutral oil in a wide pot over medium-high heat until very hot. Once the oil shimmers, turn the heat to medium. Be sure to allow the oil to preheat for 5 minutes.

Add the tofu in an even layer–frying in batches if needed–and cook without moving for 3–4 minutes per side. Turn once the tofu releases easily from the bottom of the pot. If your oil was nice and hot when you added the tofu, it shouldn't stick. Cook until all the tofu is golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.

Carefully wipe out the pot. Add 1 tablespoon neutral oil over medium heat. Add the zucchini, red onion, red bell pepper, and scallion whites. Sauté until they begin to soften, about 6–8 minutes. Add a pinch of salt. Transfer to a bowl. Turn the heat on the pot to medium-low.

Add 1 tablespoon of Grumpy Ginger Malaysian Red Curry and 1 tablespoon of vegan honey to the pot. Bring to a boil. Once the sauce begins to bubble, add the cooked tofu and toss gently to coat it in the sauce for 1–2 minutes. Transfer it back to the plate.

Return the vegetables and 1 tablespoon of Grumpy Ginger Malaysian Red Curry to the pot. Add the entire can of coconut milk and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Taste and add more salt if needed.

Rinse the noodles under cold water right before serving if needed.

Divide the cooked noodles between bowls and ladle the hot vegetables and coconut broth on top. Add a serving of the glazed tofu to each bowl. Sprinkle the reserved scallion greens on top, and finish with a lime wedge and crispy shallots. Enjoy!