Pre heat the oven to 180C/392F degrees.
Start by preparing the tofu. Lay a double layer of kitchen paper on a baking tray, spread the cubed tofu evenly on the baking tray, cover with another double layer of kitchen paper then place a slightly smaller baking tray on top. Place two 400g cans of beans or a heavy saucepan on top of the top tray and leave to drain for 30 minutes.
Make the marinade, add the oils, miso paste, honey, garlic, ginger and lemon juice to a large mixing bowl, big enough to contain the tofu, I used a pie dish. Whisk all the ingredients together.
Remove the tofu from the trays then add to the miso mixture to marinate for 15 minutes, turning the tofu half way through. Prep your veg while the tofu is marinating.
Line a baking tray with parchment paper and place the tofu on the baking tray, keep the leftover marinade, bake in the oven for 20 minutes, turning the cubes over half way through cooking, I also turn the tray around to ensure even cooking. The tofu is done when the edges are crispy and the cubes are a rich golden colour.
While the tofu is baking, cook the noodles according to the packet.
Heat ½ tbs of oil in a large wok, add the spring onions, and cook for a minute, then add the mushrooms, cook for 3 minutes. Now add the chilli, cook for one minute then add the kale and sprouting broccoli and 2 tbs of the remaining marinade. Cook for 3 minutes.
Serve the tofu on a bed of noodles and stir fry veggies, topped with some toasted sesame seeds and a drizzle of the remaining marinade.