Instructions

1. Cut the tofu into 2cm cubes. Cut the pack choi into thin slices.
2. Heat the vegetable oil in a wok and fry the cubes until light brown on all sides. Add the ginger and garlic, then stir-fry for a minute.
3. Add the soy sauce, rice wine, sesame seeds & miso paste, then add the pak choi and some lime juice. Stir-fry until the cabbage is tender and the sauce has reduced a bit. Stir in a drop of sesame oil and scatter the sesame seeds on top.
4. Serve warm with noodles.