Pop the onion, oil and garlic in a pan sauté for 5 mins until golden. Add the squash and ginger an stir well. Then pour over the squash, coconut milk and stock.
Simmer for 30 mins then blend and add the miso, vinegar and half the chilli.
To make the maple tofu heat a pan to a high heat add the maple then place the tofu on top and cook each side for 2 mins until golden.
Serve together with yogurt, herbs and the rest of the chilli flakes.