Cut the tofu into small cubes and place it in an airtight container with soy sauce, toasted sesame oil, sesame seeds and miso; close, shake, and let it rest while making the rest of the recipe.

Boil water, then pour it over the rice noodles in one bowl and the peas in another; leave for a few minutes and drain.

Grate the zucchini.

Place the zucchini core, coconut milk, chili oil, garlic, peeled lime, soy sauce, coriander, and half the stemless mint in a blender.

Blend until a smooth, bright green sauce forms.

Put the rice noodles, zucchini noodles, peas, drained tofu, and chopped spring onions in a salad bowl and mix.

Serve on plates and scatter with fried onions, mint leaves, and sesame seeds.