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Prep – Grate the garlic and ginger. Zest and juice the lime. Slice the spring onions, separating whites and greens. Drain the tofu.
Broth – Heat oil and chilli crisp in a large pan over medium heat. Add garlic, ginger, lime zest and spring onion whites. Cook for 3–4 mins. Stir in miso, peanut butter, tahini, maple syrup and rice vinegar. Add coconut milk, then stock. Simmer gently. Add soy sauce, vegan fish sauce and lime juice. Taste and adjust seasoning.
Tofu – Heat oil in a frying pan over medium-high. Crumble tofu into small chunks. Fry for 5–6 mins until golden. Add soy sauce, smoked paprika, liquid smoke and chilli oil. Stir to coat.
Noodles – Cook according to the packet, around 3–4 mins. Drain.
Serve – Divide noodles between bowls. Ladle over the broth. Top with tofu, black sesame seeds, spring onion greens, a drizzle of chilli oil and sesame oil, plus coriander.