Heat 1 tbsp sesame oil in a large wok then add ginger, garlic, broccolini, and bok choy. Sauté, stirring frequently, for a few minutes, then add 3/4 of spring onions and continue cooking until vegies are tender-crisp.
Meanwhile, cut broccolini and bok choy into 3 cm chunks and dice spring onions finely.
Cook rice noodles according to packet instructions.
Cut tofu into small triangles and add to oven dish. Stir to coat, then add to oven when it has come to temperature. Bake for 20–25 minutes, stirring halfway through.
Divide between four serving plates. Top with extra spring onions, and sesame seeds if using. Enjoy!
Meanwhile, combine soy sauce, peanut oil, and rice wine vinegar in a small oven dish.
Fold each sheet of paper towel in half twice to make squares. Cut tofu into four square slices and stack with paper towel in between. Place something heavy on top to press out excess liquid. When paper towel is soaked through, replace with dry paper towel and repeat.
Preheat oven to 200°C.
Add cooked noodles to wok and drizzle dressing over them, then stir to combine. Add tofu when cooked.
Combine dressing ingredients (lemon juice, 2 tbsp sesame oil, brown sugar, soy sauce, turmeric, and chilli powder) in a mug or small bowl.