Instructions

1. Drain and press tofu. Cut it in 1/2 inch cubes and pat dry with paper towel. Place in a small container, add 1 tbsp of soy sauce and marinate as long as time allows. It may be 5 minutes or 30 minutes.
2. Heat an oil in a pan over medium heat. Sear tofu for about a minute or less on each side until crispy.
3. At the same time mix coconut milk, vegetable broth and remaining 1 tsp of soy sauce in a pot and bring to boil. Add noodles in a pan and cook until soft.
4. In a separate small bowl whisk together lime juice, miso paste, coconut syrup, onion, garlic and chili powders. Add it to noodles together with seared tofu and stir. Turn off the heat and add diced scallions.
5. Serve and garnish with shredded nori.