Preheat your oven to 425°F (220°C). Grate super firm or pressed extra firm tofu onto a baking tray lined with parchment paper.

In a mixing bowl, toss the grated tofu with tamari, sesame oil, cornstarch, and sesame seeds until well coated. Spread the mixture on the baking tray and bake for 15 minutes, flipping halfway through.

In a large pot, heat a splash of sesame oil over medium-low heat. Add chopped onions, sauté for about 5 minutes until translucent.

Stir in minced garlic, grated ginger, diced Fresno pepper, and sliced scallions. Sauté for an additional 2 minutes until fragrant.

Add the dried shiitake mushrooms and pour in enough water to cover. Bring to a rolling boil then reduce heat and let simmer for 15 minutes.

In a small bowl, whisk together miso paste, a splash of water, and more sesame oil until smooth. Stir it into the broth along with lemon juice and zest.

Blend the broth with an immersion blender until smooth and creamy. Stir in reserved sliced scallions.

To serve, place a scoop of rice in each bowl, ladle hot broth over it, and top with crispy tofu and a drizzle of sesame oil.