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Heat chili oil in a pan and sauté ginger, garlic and spring onion whites.
Add peanut butter, miso paste, tahini and coconut milk and whisk to combine well.
Add the veggie stock and bring it to a simmer. Let it cook for 5 minutes then turn off heat and add the lime juice.
To make the crispy tofu, crumble it and coat it with the corn starch. Fry it in a pan until crispy.
Cook the noodles according to packet instructions and transfer it to serving bowls. Top it with the prepared broth, crispy tofu and garnish.