Whisk together vinegar, miso paste, tahini paste, soy sauce, 2 tbsp water, hot sauce, honey, sesame oil, garlic and ginger until smooth; set aside.
Heat oil in wok or large skillet set over high heat; cook tofu for 3 to 5 minutes or until tofu starts to brown. Transfer to plate. Add broccoli and sliced carrots; cook, stirring, for 2 to 5 minutes or starting to soften. Stir in bok choy; cook, stirring for 2 to 3 minutes or until veggies are tender-crisp. Return tofu to pan.
Pour in stir-fry sauce; bring to boil. Add soba noodles, tossing for 1 to 2 minutes or until noodles are well coated and veggies are tender. Divide between 2 plates. Garnish with green onions, chili pepper and sesame seeds. Serves 2.