Preheat oven or airfryer to 180°C
Prep the tofu by grating on the thick setting and place on a baking sheet with dark soy sauce, sesame oil, and agave
Bake or airfry for 12-18 minutes, turning regularly until crispy
Heat sesame oil in a saucepan on medium heat and fry spring onions, coriander stalks, garlic, and ginger for 5 minutes
Add white miso paste, light soy sauce, stock cube, dried mushrooms, water, and coconut milk to the pan
Reduce heat to low and simmer for 10 minutes
Add lime juice and whisk in the miso paste
Cook noodles according to package instructions
Split broth between two bowls, add noodles and pak choi
Garnish with crispy tofu, fresh coriander, lime, and chilli oil
