Preheat your oven to 425°F (220°C). Grate super firm tofu onto a parchment-lined tray, then combine it with tamari, rice vinegar, cornstarch, sesame seeds, and sesame oil. Spread it evenly in one layer and bake for about 15 minutes, then toss the tofu and return to the oven for an additional 5-8 minutes until golden and crispy.

In a large pot, heat 2 tablespoons of sesame oil over medium heat. Add chopped onion and a pinch of salt; sauté for about 5 minutes until the onions turn translucent and soft. Stir in minced garlic, grated ginger, Fresno pepper, and chopped scallions, cooking for an additional 2 minutes until fragrant.

Pour in 3.5 cups of water or vegetable stock, then add the dried shiitake mushrooms. Raise the heat to bring to a gentle boil, then reduce to low and let simmer uncovered for 15 minutes.

Whisk miso paste with 1 cup of warm water and a splash of sesame oil until dissolved. This ensures incorporation into the broth later without clumping.

Remove dried shiitake mushrooms from the broth. Blend the broth until smooth with an immersion blender. Stir in the miso mixture along with lemon zest and juice.

To serve, spoon a layer of cooked rice or your choice of grain into bowls. Pour the warm ginger miso broth over the rice. Top each bowl with crispy tofu, sesame oil, sesame seeds, and fresh spring onions.