Crumble the pressed tofu into a bowl. The pieces should remain of uneven in size and shape, as if you've fried off some actual minced meat in a frying pan.
Thinly coat the crumbled tofu with 1/2 T - 7 gr corn flour or any starch at hand and salt generously.
Fry the crumbled tofu in a thin layer of neutral oil in a (non-stick) frying pan. Do this in batches to avoid overcrowding the pan and ensure crisp. Keeping frying until the tofu is golden and partially crisp.
Now add the broccoli florets. Note: I like my broccoli crunchy, if you like it a little softer cook them for 5 to 10 minutes until they have the right bite for you.
Mix the 1 T - 15 gr of miso with a little bit of water, until it has the consistency of a thick Hollandaise.
Strain any remaining oil from the tofu mince and broccoli and turn off the heat.
Add the miso sauce to the tofu/ broccoli mixture and stir until evenly coated.
Cut your sweet potato in half and dab a good helping of the tofu/ broccoli mixture on top.
Finish with sprinkles of spring onion and ribbons of Sriracha.