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Preheat oven to 200°C. Line a baking tray with baking paper. Using a sharp knife, score the cut-side of the eggplants in a diamond pattern (don’t cut all the way through). Place cut side up on the tray. Combine miso paste, 1 tablespoon lemon juice and 1 teaspoon of the soy in a small bowl. Spoon over the eggplant. Spray twice with oil. Roast for 30 minutes or until tender.
Combine the sweet chilli and remaining soy on a plate. Five minutes before eggplant is cooked, cut the tofu into 8, ½cm-thick slices. Coat tofu slices in cornflour then dip in chilli soy mixture, turning to coat.
Heat a large non-stick frying pan over medium heat. Add tofu to the hot pan, spray with oil, cook 2-3 minutes each side. Remove to a plate and cover to keep warm.
Add broccoli to the hot pan, spray with oil, sauté for 1 minute, turning until tender. Arrange broccoli between serving plates. Top with eggplant, tofu and sesame seeds.