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To get the best taste from tofu, dry-fry it and then marinate it for a few hours or overnight in the fridge.
Press the tofu in paper towels to absorb any excess water.
Whisk the soya sauce, miso paste, ginger juice, and vinegar in a cup and set aside.
Heat the toasted sesame oil in a wok over medium heat and add the garlic, onion, and the mushrooms. Stir well and cook for 5 minutes.
Add the diced tofu and cook on high heat for 5 minutes, stirring occasionally.
Add the kale, stir, and cover for 5 minutes or until it turns bright green, adding a little water if necessary.
Add the broccoli, cover for 3 or 4 minutes. If the pan seems dry, add a splash more water.
Remove from the heat. Stir in the dressing.
Serve in bowls and sprinkle with toasted sesame seeds.