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Preheat the oven to 425 degrees. Line a baking tray with parchment paper. Pat the tofu dry with paper towels and use a box grater to shred it.
Add the tofu to the tray with hoisin, olive oil, tamari, and sesame oil. Mix and spread in an even layer. Bake for 25 mins, giving it a mix halfway.
To a pot or pan add some neutral oil. On medium low heat, add the garlic, ginger, and scallion whites. Cook for 1-2 minutes until fragrant.
Add the peanut butter, miso paste, tamari, and chili oil. Add the broth and coconut milk and whisk until smooth. Bring the mixture to a simmer.
Add black vinegar (if using) and udon noodles and simmer until they soften and separate. Note: if using dried udon noodles, cook them separately and add to the broth.
Lower the heat and add lime juice. Serve with crispy tofu, the rest of the scallions, sesame seeds, and extra chili oil.