Crumble the tofu then combine with the mirin and minced ginger.

In a bowl, whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chilli oil until smooth. Place this to one side.

Combine the vegetable stock and soy milk in a saucepan, and bring it to a simmer then add a lid to keep it warm.

Heat a wok over medium high heat add the oil and the tofu.

Cook the tofu until it's starting to become crispy.

Add the spicy bean sauce and minced garlic to the tofu, and cook for another minute.

Turn off the heat and set aside.

Boil a pan of water and add the noodles, cooking them according to package directions until they’re just cooked through and still chewy.

In the last minute of cooking add the pak choi.

Add half of the sesame paste mixture to each bowl, followed by the broth and stir to combine.

Divide the cooked noodles and pak choi between two bowls.

Top with the crispy tofu, chopped spring onions and sesame seeds.

Drizzle over the extra chilli oil as you wish.