Fill and boil the kettle
Finely chop the mushrooms into thin slices, slice the tofu block into 4 large triangles approx 8x4cm and 1cm thick.
Fill a medium sauce pan with the boiling water, add a pinch of salt and add the noodles. Cut the bok choi or pak choi in quarters and add to the pot to cook in the steam. Cook the noodles according to pack instructions, drain and leave aside.
Heat 1 tbsp of oil in a large flat pan, over a high heat, when hot add the tofu on one side and the mushrooms on the other side. Cook the tofu until nicely browned on each side 2-3 minutes per side. Remove from the pan.
Peel and finely chop the garlic and ginger. In a bowl mix the ginger, garlic, coconut milk, tahini and miso and mix well.
Add 4 tbsp of the sauce to the tofu and mushrooms and allow to cook down for 2 mins. Remove the tofu and set aside.
Add the cooked noodles to the pan with the mushrooms along with the rest of the sauce and mix it through.
Finely slice the scallions.
Divide into 2 serving bowls and garnish with the tofu, pak choi, spring onion and sesame seeds.