Grate tofu on the coarse side of a cheese grater.
Heat 1 tbsp oil in a pan over medium-high heat. Fry tofu until golden and crispy.
Remove from heat and stir in soy sauce + black pepper until coated and caramelised.
Heat stock until hot (not boiling). Whisk in miso paste, soy sauce and sesame oil until smooth. Keep warm.
Spoon warm cooked rice into bowls. Arrange tofu, spring onions, edamame, pickled ginger and nori on top.
Gently pour hot broth over each bowl. Top with coriander, a sprinkle of togarashi and an extra drizzle of sesame oil.
