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Slice the mushrooms into bite-sized pieces (or thin strips, depending on the variety). Toss together in a bowl and divide into two batches.
In a cold pan, cook the pancetta until crispy. Remove and set aside, leaving the rendered fat in the pan.
Add one batch of mushrooms to the pan and cook over medium-low heat, stirring occasionally, until golden and tender.
Toss the remaining mushrooms with oil and salt, then air fry at 350°F for 20–25 minutes until crispy.
Blend the silken tofu, mirin, and soy sauce until completely smooth.
Cook the frozen udon according to the package directions.
Cut the heat from the sautéed mushrooms and stir a pinch of truffle, then quickly add the tofu sauce and cooked udon, tossing until coated. Serve immediately, top with Parmesan, crispy mushrooms, pancetta, and fresh chives.