Preheat your oven to 400°F (200°C). Press the extra firm tofu to remove excess moisture, then cut it into bite-sized cubes.

In a mixing bowl, toss the tofu cubes with low sodium soy sauce and cornstarch until evenly coated.

Spread the marinated tofu cubes on a baking sheet and bake for 25 minutes, flipping halfway through.

In a large pot, heat sesame oil and olive oil over medium heat. Add chopped onion, minced garlic, fresh ginger, diced celery, and carrots. Sauté for about 5 minutes.

Sprinkle in curry powder, turmeric, garlic powder, onion powder, cumin, and pepper. Stir until fragrant.

Pour in broth and coconut milk, stirring well. Bring to a gentle simmer for 5-7 minutes.

Add vermicelli rice noodles into the pot and cook according to package instructions, about 3-5 minutes.

Stir in lime juice, adjust seasoning as needed. Top with crispy tofu, chopped green onions, and sesame seeds before serving.