Drain the tofu, wrap in kitchen paper and squeeze. Then cut into cubes and optionally marinate with the turmeric and corn starch (then the tofu will be crispier).
Heat the peanut oil in two pans (or in one large pan). In one pan, fry the tofu until crispy from all sides. In the other pan fry the mushrooms until golden brown. Then add the mushrooms to the tofu, glaze with the soy sauce and stir to combine until evenly coated and nicely browned.
Serve your Thai peanut ramen with the crispy tofu and mushrooms. Sprinkle freshly chopped scallions, parsley, peanuts and sesame or any other toppings on top.