Arrange tofu between several layers of paper towels on a large plate.

Using the palm of your hand, press down gently to remove as much liquid as possible from the tofu.

Change out the paper towels and repeat a second time.

Cut tofu into 1 1/2-inch cubes and toss gently in a bowl with flour.

Heat oil in a large skillet over medium heat.

Shake excess flour off of tofu then carefully transfer to skillet.

Fry tofu, turning occasionally, until golden brown all over, 5 to 6 minutes total.

Transfer to a paper towel-lined plate and set aside.

Bring a large pot of salted water to a bowl.

Add broccoli and cook until just tender, 2 to 3 minutes.

Using a slotted spoon, transfer broccoli to a bowl of ice water until chilled then drain well.

Repeat process with green beans; set aside.

Put cilantro, mint, basil, coconut milk, chiles, ginger, lemongrass, sugar and 1/2 cup water into a blender and puree until smooth.

Transfer to a large skillet and bring to a simmer over medium heat; season with salt and pepper.

Add corn, broccoli, green beans, mushrooms and tofu and cook just until warmed through, about 2 minutes.

Divide noodles between bowls and top with curry, tofu and vegetables.

Garnish with green onions and lime wedges.