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