In a small bowl mix the miso, honey and ginger with the water until smooth. Cut the tofu into slices and boil in water until it starts to rise to the top of the water. Drain and blot dry.
Pour the miso paste over the tofu and set aside to marinate for as long as possible (overnight is best).
Preheat the oven to 180 degrees Celsius.
Remove the tofu from the marinade and retain the marinade for the vegetables.
Heat a grill pan and sear the tofu for 2 minutes each side taking care not to burn it. Transfer to an ovenproof dish and place in the oven for 10 minutes. While the tofu is in the oven, heat a wok with the sesame oil. Add the cabbage and chilli and stir fry for 2 minutes. Add in the grated carrot and sprouts and stir through the marinade. Cook for a further 2 minutes and serve with the tofu slices.
Note: Dark sesame oil has been pressed from toasted sesame seeds and has a nuttier flavour than light sesame oil. Available from health food stores and supermarkets.