Start by marinating your 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 your oven to 485ºF/250ºC and spread your marinated tofu and shiitake* on a parchment lined baking sheet. Bake for about 20-25 minutes until crispy

Next, while that is baking, cook your pad thai noodles according to package directions with about 2 tbsp of olive oil (to prevent sticking)

While those are boiling, heat a griddle pan (or skillet if you don't have one) over medium-low heat. Add 1-2 tbsp olive oil and add your washed bok choy to the pan. Sautee the bok choy tossing frequently until it starts to char and crisp up. Set aside

Drain and rinse your noodles, then return the empty pot to the stove top. Over medium heat, add the green curry paste, coconut milk, tamari, salt, and green turmeric powder and whisk until well combined

Add the noodles to the pot and toss to coat, let them warm 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.