Mince the garlic, ginger & chilli, then fry in 2tbsp sesame oil until fragrant.
Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk
Season with 1tbsp soy sauce, 1tsp turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins - then season with lime juice.
To make the tofu glaze, mix 1tsp garlic + ginger powder, 1tsp soy sauce, 1tsp peanut butter. Add a splash of water to loosen.
Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2tbsp sesame oil until crispy. Add tofu to glaze & coat well.
Cook the noodles + veg, slice spring onion & toast sesame seeds.
Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!