Preheat the oven to 350 degrees F.
In a medium bowl, combine the tofu, vinegar, and coconut aminos, then toss. Allow to sit for 10 minutes.
On a baking sheet lined with parchment paper, place the tofu and bake for 15 minutes.
Meanwhile, in a large cast iron skillet over medium-high heat, cook the bell pepper, onion, garlic, and coconut oil. Cook, stirring frequently, until fragrant.
Add the red curry paste and ginger, continuing to stir for 2 minutes, then add the broth and coconut cream. Stir to combine.
Bring to a boil, then add in the noodles. Cook for 5 minutes, stirring to break up the noodles.
Reduce the heat to medium-low and add in the peas and snow peas. Stir again and cook for 2-3 minutes.
Divide evenly into 4 bowls and add the chopped green onions. Top with the fresh herbs and lime wedges. Serve immediately.