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Crumble and slightly mash the tofu.
Add the dark soy sauce, rice wine vinegar, chinese 5 spice powder, sugar, white pepper, and msg (optional) to the tofu and mix well.
Heat 1 tbsp of neutral oil in a dry pan and add the seasoned tofu. Cook for 5-7 minutes on medium heat, stirring occasionally, until the tofu chunks dry out and become meaty.
While the tofu is cooking, chop the ginger, garlic, and spring onion whites.
Add the chopped ginger, garlic, and spring onion whites to the pan with the tofu and cook for another 2-3 minutes.
Boil the noodles according to package instructions.
In a separate bowl, mix together the sesame paste, chili crisp, sesame oil, light soy sauce, sugar, and black vinegar (optional).
Add 4-5 tbsp of the noodle cooking water to the sauce to loosen it up.
Drain the noodles and add them to the sauce, tossing to coat evenly.
Assemble the dish by placing the saucy noodles in a bowl, topping with the cooked tofu crumbles and boiled broccolini.
Garnish with spring onion greens, crushed peanuts, and chili oil.