How to Make It
Combine the squash, curry paste, and vegetable stock in a large saucepan over high. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until the squash is tender, 12 to 15 minutes. Remove from heat and let cool 10 minutes. Transfer to a blender, add the coconut milk, and process until smooth. Season to taste with salt and set aside.
Meanwhile, press the tofu with paper towels until very dry. Cut into 1-inch cubes and season with ½ teaspoon salt. Heat the oil in a nonstick skillet over medium high. Add the tofu and cook until golden brown, 3 to 4 minutes per side. Drain on paper towels.
Toss the bok choy, chile, and lime juice in a medium bowl; season with salt. Reheat the soup if necessary and serve topped with the tofu and bok choy mixture.