Heat a soup pot over medium high heat. Add the oil, tom yum paste, and ½ the garlic and ginger. Sauce for 30 seconds to a minutes then add the coconut milk and broth. Reduce heat to medium low.
Heat a separate fry pan over medium high. Add more cooking oil then the tofu. Add the soy sauce, remaining ginger and garlic. Saute until golden brown in all sides, about 5 minutes, then remove from the pan and set aside. Put the pan back over medium heat. Saute the peppers, onions, and mushrooms, and edamame until the mushrooms and peppers are soft then set aside.
Add the maple syrup, juice of 1 lime, and vegan fish sauce to finish the broth. Portion the broth into serving bowls. Add noodles, tofu, and a scoop of the veggie mixture to each bowl. Garnish with shredded cabbage and cilantro, then enjoy!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-protein-ramen/