Place the cubed tofu in a container with a lid and add the soy sauce, maple syrup, sesame oil, garlic and onion granules and cornflour. Seal the box with the lid and shake well until the tofu is fully coated.
In a deep frying pan or wok, heat 1 tbsp olive oil over a medium heat. Add the marinated tofu and stir fry for about 5 minutes, until nicely caramelised on all sides. Remove the tofu from the pan and set it aside in a bowl.
Make the ramen broth in the same pan. Drizzle in a bit more olive oil and return the plan to a medium heat. Add the ginger and garlic, cooking for 1 minute while stirring. Then add the miso, peanut butter and soy sauce, stirring vigorously to combine. Pour in 100ml of the stock and keep stirring until the mixture is fully melted and incorporated.
Bring the mixture to the boil then carefully pour in the remaining stock and the milk. Lower the heat and add the Pak choi and noodles. Let everything simmer for 4-5 minutes or until the noodles and Pak choi are tender.
To serve, ladle the broth into bowls then spoon in the noodles and pak choi. Top each bowl with the fried tofu and any of the suggested toppings to serve.
