Cut the tofu into small square pieces. Add the miso paste and hot water to a large bowl and whisk together until smooth. Add the tofu and set aside for 10 minutes.
Add the panko crumbs, corn flour, sesame seeds and veggie stock powder to a food processor. Blitz for 1 minute, then transfer to a shallow bowl or plate.
Add all of the spicy miso mayo ingredients to a small bowl and mix together until smooth. Set aside.
One by one, remove each piece of tofu from the miso broth and dip and coat in the sesame crumb mixture. Repeat until all the tofu pieces are coated.
Place a deep frying pan over medium-high heat. Add oil as desired — shallow fry, deep fry, or fry in minimal oil (the more oil, the crispier the result).
Once the oil is hot, add the tofu pieces and fry until golden on each side. Repeat until all pieces are cooked and golden.
Serve with the miso mayo, on a wrap, a sandwich, or on their own, topped with spring onions.
