Drain tofu, pat dry with a paper towel and cut into small cubes
Heat oil in pan and add spring onions, garlic, ginger and sesame seeds
Fry until they’re nicely browned
Add tofu with enough water to roughly cover, along with stock cube, miso, tamari, sesame oil and salt + pepper
Bring to the boil then simmer on a low heat for around 5 minutes
Mix cornstarch in a separate bowl with a splash of cold water, then add to pan and mix well. Leave to simmer for another couple of minutes until sauce becomes nicely thickened
Best served piping hot over a bed of sticky rice
Keeps covered in the fridge for up to a couple of days - heat up leftovers in a pan on the hob