Start by marinating the tofu and shiitake mushrooms at least an hour in advance by tossing all marinade ingredients together in a large bowl. Cover and refrigerate until ready to bake.
Preheat the oven to 485°F. With a slotted spoon, scoop out the marinated tofu and mushrooms from the marinade and spread onto a parchment-lined baking sheet. Discard the marinade. Bake for about 20-25 minutes until the tofu is crispy.
Meanwhile, cook the pad Thai noodles according to package directions with about 2 tablespoons olive oil added to the water to prevent sticking.
While the noodles are cooking, heat a griddle pan (or skillet if you don't have one) over medium-low heat. Add 1-2 tablespoons olive oil and add the bok choy to the pan. Sauté the bok choy, tossing frequently until it starts to char and crisp up. Set aside.
Drain and rinse the noodles, then return the empty pot to the stove top. Over medium heat, add the green curry paste, coconut milk, turmeric powder, tamari, and salt, and whisk until well combined. Add the noodles to the pot, toss to coat, and let them warm back up for a few minutes.
Serve the noodles in bowls and top with crispy tofu, shiitake mushrooms, and bok choy. Garnish with sesame seeds and fresh cilantro.
* I used Suncore Foods’ Green Turmeric Powder in this recipe, for an added pop of color!