place the tofu flat down, cut it in half width wise, then into 4 or 5 equal parts length wise
Heat olive oil in a wok, add tofu slices so they're all flush to the bottom of the pan. Cover and cook on medium for 8 - 10 minutes til bottom is carmelized. Then flip and cook another 3 minutes, then remove from wok and set aside.
Boil the ramen noodles per package directions, drain and set aside
Bring a pot of water to boil then boil the eggs for 6 1/2 minutes, then immediately blanch in ice cold water.
in a separate pot heat 2 tbsp of sesame oil on low, add garlic and ginger. Stir til fragrant, but not browned. Then add chicken broth, soy sauce, vinegar, and sriracha to taste.
Once you've removed the tofu from the pan, add the kale and saute for a couple minutes. Return the tofu to the pan and cover with the broth. Cook on medium 2-3 minutes, turn the tofu and cook another 2-3 minutes
Slice the eggs into 3 pieces each, split the ramen noodles between 2 bowls, with 3-4 tofu pieces, half the kale each and 3 egg pieces each. Drizzle with sriracha and remaining sauce, sprinkle on sesame seeds.
The sauce can be prepared in bulk, but if you're doing it just for this dish then you're gonna have 4 pots going at once if you want everything to time out right.