A day ahead of serving, marinate the tofu and mushrooms. Combine the soy sauce, maple syrup, sesame oil, garlic, red curry paste, and ground ginger together. Pour a little bit on the bottom of an 8x8-inch oven-safe baking dish. Layer the slices of tofu and mushrooms in the baking dish, preferably in one layer, but you may stack if needed. Pour the rest of the marinade over top, making sure all the pieces are covered. Cover and refrigerate for at least 30 minutes or preferably overnight.
Preheat the oven to 425°F. Uncover the marinated tofu and mushrooms and bake for 20-25 minutes. Place the broccoli florets on a baking sheet and drizzle with the olive oil, sprinkle with salt, and bake for about 15 minutes.
Meanwhile, cook the ramen noodles according to package directions, making enough to serve 2-3 people. Drain and rinse and set aside while the tofu finishes baking.
Crisp up the sliced clove of garlic in a small frying pan with a spritz of oil until golden brown. Set aside.
Once the tofu and mushrooms are done, gently transfer them to a plate. Add the tahini and lime juice to the baking dish with the leftover marinade and stir to combine. Add the noodles to the baking dish and toss to coat with the sauce. If the noodles seem dry, add a bit more soy sauce. Transfer the noodles to serving bowls. Top with the broccoli, mushrooms, and tofu.
Garnish each bowl with crispy garlic, green onion, sesame seeds, microgreens, and watermelon radish (optional). Best enjoyed right away.