Preheat the oven to 200°C / 180°C fan.
Drain the tofu and squeeze out as much excess moisture as possible using kitchen towels.
Slice the tofu into cubes and place in a bowl.
In another small bowl, mix the peanut butter, miso paste, soy sauce, rice vinegar, maple syrup and warm water to make the sauce.
Add a few spoonfuls of sauce to the tofu and use your hands to mix it through, ensuring the tofu is well covered.
Spread out the tofu on a lined baking tray and bake for 30-40 minutes until golden brown, turning half way through.
Peel and slice your mushrooms. Roughly chop the baby corn.
If serving with pak choi, wash and slice into halves. Place on a lined baking tray and sprinkle with a little salt and pepper. When the tofu is about half way through cooking, put the pak choi into the oven on the shelf below. It will take about 15-20 minutes to cook.
Melt the coconut oil in a large frying pan over a medium heat. Add the chilli, ginger and garlic and cook for a couple of minutes, stirring frequently to prevent burning.
Add the mushrooms and baby corn to the pan and cook for about 5 minutes.
Add a few spoonfuls of the miso peanut sauce to the pan and stir through. Add the baked tofu to the pan.
Cook your noodles as per the packet instructions. This is usually letting them sit in boiling water for 2-3 minutes before draining.
Serve up your noodles, tofu veggie mix and pak choi. Drizzle more miso peanut sauce on top. Sprinkle over the sliced spring onion and if using - sesame seeds, fresh coriander and chilli.