Preheat your oven to 425°F (220°C). Grate the super-firm tofu into a bowl and mix with tamari, vinegar, cornstarch, and sesame seeds.

Spread the tofu mixture evenly on a lined baking tray and bake for 15 minutes, stir, then continue baking for an additional 5–8 minutes until golden and crispy.

In a large pot, heat sesame oil over medium heat. Add chopped onions with a pinch of salt and sauté for 5 minutes until softened. Stir in minced garlic, grated ginger, diced Fresno pepper, and sliced scallions, cooking for an additional 2 minutes.

Pour in 3.5 cups of water and add dried mushrooms, bringing the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 15 minutes.

In a separate bowl, mix miso paste with 1 cup of water and a dash of sesame oil until dissolved. Remove mushrooms from pot, then add the miso mixture along with lemon zest and juice.

To serve, add a scoop of cooked rice to a bowl, ladle the hot broth around the rice, and top with crispy tofu.