Prepare the sauce by whisking the miso paste, tahini, soy sauce, lime juice and water. Add water gradually until you get the desired consistency. You don't want the sauce to be too thick or too runny.
Drain the tofu by wrapping it in a tea towel and placing a wooden chopping board on top. Let the tofu drain until you think it's enough, then cut it into thick strips.
Mix spices and white sesame seeds on the plate. Cover tofu chunks in spices evenly, then cook in air-fryer for about 5-6 mins.
Cook the noodles al dente according to package directions. Drain then add a tiny bit of sesame oil to prevent sticking. Set aside.
Add a couple of tbsp of water to a hot skillet. Add the veggies and saute until tender-crisp, adding more water as you go. Add the garlic and soy sauce, then stir-fry for another 1-2 minutes.
Add cooked veggies and sauce to the pan with noodles. Toss the noodles and coat the vegetables in seasoning.
Add crushed peanuts and toss again.
Serve in a bowl with tofu and fresh herbs.