Place tofu in an air fryer at 400F and cook for about 10-15 minutes or until crispy.
While the tofu cooks, sautee the red bell pepper in about 1 tbsp of water in a soup pot. After 1-2 minutes, add curry powder, lemongrass paste, ginger powder, and minced garlic. Stir and sautee another 1-2 minutes.
Add in coconut milk, water and broth paste. Stir until combined. Add in mushrooms and cook for about 10-15 minutes.
Add in the snow peas and ramen noodles and cook until al dente. Right at the end finish with lime juice.
Serve topped with green onions, cilantro, a slice of lime, and crispy tofu.