Prepare tofu: Press tofu with paper towels to remove excess water, then grate it using medium or large holes on a box grater.
Cook tofu: Heat olive oil in a nonstick pan over medium-high heat. Add grated tofu and sauté for 10–15 minutes until golden and slightly crispy.
Glaze tofu: Add teriyaki sauce and grated garlic to the pan. Stir and cook for another 5–10 minutes to caramelize the tofu. Remove from the pan and set aside.
Make broth: In the same pan, combine curry paste, miso, peanut butter, soy sauce, and brown sugar. Stir into a thick paste. Gradually whisk in coconut milk and broth. Simmer for 5–10 minutes until creamy and slightly thickened.
Cook noodles: Boil ramen in a separate pot for 3–4 minutes, then drain. Add noodles to the broth and simmer for 1–2 minutes until coated.
Assemble bowls: Divide noodles and broth into serving bowls. Top with crispy tofu, cucumber slices, cilantro, and a drizzle of chili oil if desired. Serve immediately.
