Whisk together all the mushroom marinade ingredients in a bowl. Add the sliced mushrooms to the bowl and refrigerate while you make the panko tofu.

Drain and press the tofu and cut in half (I buy the pre-pressed tofu). Cut into large chunks or strips. Place the tempura, tamari, and panko into 3 separate bowls.

Heat a non-stick skillet to medium heat and add about ¼ cup of sesame oil. (I used a cast iron skillet, as I find it really helps with non-sticking.)

As the oil heats, coat each piece of tofu in the tempura first, then in the tamari sauce (make sure the tofu pieces absorb it) and then finally coat it evenly with panko crumbs. Set aside while you coat the rest of the tofu pieces.

Place the panko-covered tofu in the skillet and fry a couple minutes per side. When golden, remove and place on a paper towel-lined plate. You can also keep the tofu warm on a baking sheet in a warm (200°F) oven.

Heat a non-stick skillet to medium heat. Add the marinated mushrooms (marinade and all) and sauté for 5-7 minutes, tossing a couple times. Add the kale and minced garlic to the skillet. Toss to combine. Sauté for 3-5 minutes or until the kale softens and begins to wilt.

Cook the noodles according to package instructions. I recommend adding a little bit of oil to the water and stirring often to prevent sticking.

Drain the noodles and add back to the pot. Add curry paste and tamari and toss to coat the noodles. Add more tamari or a little water if the noodles are too dry. Add the mushroom/kale mixture to the pot with the pasta and toss.

Place the pasta in serving bowls and top with pea pods, panko-crusted tofu, sesame seeds, avocado, and ginger.