Put potato in a bowl and grate tofu into it. Add peanuts, ginger, onion and salt and mix well. Add refined flour and mix well.
Spread black sesame seeds on a plate.
Divide the tofu mixture into equal portions, shape them into balls, flatten to make tikkis and coat them in sesame seeds.
Heat sufficient oil in a non-stick pan. Heat 1 tbsp oil in another non-stick pan. Heat remaining 1 tbsp oil in a 3rd non-stick pan.
Add garlic to the 2nd pan and sauté for half a minute. Add pok choy, ½ cup water and salt and mix well. Cook till the pok choy is done.
Add noodles, red chilli sauce, ¼ cup water and salt in the 3rd pan and mix well. Cook till the noodles are heated through.
Shallow-fry the tofu cakes in the 1st pan, turning sides, till brown and crisp on both the sides.
Place the stewed noodles on a serving plate, place the pokchoy mixture over it, top with tofu cakes and serve immediately.