Drain your tofu and slice in half vertically. Place both slabs on a plate lined with a towel. Top with a second towel and place something heavy on top. (I use a cast iron skillet.) Press tofu for 15 minutes.

After your tofu is pressed, slice it into 1" cubes. Heat 1 tablespoon of the canola oil in a skillet for 1 minute. Add the tofu and cook on one side for 2-3 minutes or until browned, shaking the pan gently periodically to keep the tofu from sticking. Gently turn over each piece and cook on the next side for 2-3 minutes. Repeat until all sides are browned. Transfer to a bowl and toss with soy sauce and sriracha to coat. Set aside.

Meanwhile, heat a medium saucepan full of water to a boil. Add the soba noodles and cook for 8 minutes. Drain and set aside.

In a deep skillet, add 1 tablespoon of the canola oil with the cabbage and mushrooms. Sauté for 6-8 minutes or until cabbage is starting to soften.

Stir in the carrots, ginger, garlic, and green onion. Sauté for 1 minute.

Stir in the curry paste, coconut milk, vegetable broth, and soy sauce until combined. Bring to a simmer for 1-2 minutes.

Add the cooked soba noodles to the pan and stir well to coat in sauce. Stir in the spinach leaves and cook another 1-2 minutes, stirring frequently, until spinach is wilted.

To serve, dish out noodles into bowls and top with tofu. Drizzle with sriracha and sprinkle with chopped cilantro.