1. Put the sesame seeds in a medium dry skillet and toast over medium heat, stirring often, until golden, about 8 minutes. Transfer to a bowl and set aside.
2. Puree the vegetable oil and chives in a blender until smooth, about 2 minutes. Add the ginger and 1/2 teaspoon salt and pulse just to combine. Set aside.
3. Whisk together the vegetable broth and miso with a pinch of salt in a large bowl until smooth. Remove 3 tablespoons to another bowl and gently toss the tofu with the dressing. Add the mesclun and pea shoots to the bowl with the remaining miso dressing and toss to combine and coat. Season with salt.
4. Divide the lettuce among 4 plates and top with the tofu. Drizzle with the chive ginger oil and sprinkle with the sesame seeds.