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Prep the tofu: 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.
Season and bake: Add it 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.
Sauté the aromatics: 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.
Build the broth: 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 the noodles: 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.
Season and serve: Lower the heat and add lime juice. Serve with crispy tofu, the rest of the scallions, sesame seeds, and extra chili oil.