Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Using the large holes of a box grater, shred the pressed tofu into a bowl. To the same bowl, add 3 tbsp oil, 2 tbsp each soy sauce and maple syrup, and if adding, 1 tsp toasted sesame oil. Toss to combine.

Then add in, 2 tsp smoked paprika, 1 tsp each garlic, powder, onion powder, ground coriander, white pepper, crushed red pepper flakes, and chili powder. Combine well, then spread tofu in a thin, even layer on the baking sheet. Do not press down.

Bake 22–28 minutes, stirring once halfway through, until edges are darkened and slightly crispy. Set aside.

In a small bowl, combine 1 tsp garlic powder, ½ tsp each onion powder, smoked paprika, ground coriander, and toasted sesame seeds, ¼ tsp each white pepper, ground ginger, crushed red pepper flakes, and if adding, Chinese five-spice. Whisk together and set aside.

In a large pot over medium heat, add 1 tbsp chili oil crunch and 1 tsp neutral oil. Add 3 cloves minced garlic and 1 tsp fresh ginger. Cook 30–60 seconds until fragrant. Sprinkle in the noodle spice blend. Stir constantly for 30–45 seconds to bloom the spices in the oil.

Add 1 teaspoon of the soy sauce directly into the hot oil and let it sizzle briefly to deepen the flavor.

Add ¼ cup natural peanut butter and 1 tablespoon miso to the pot. Stir until softened and incorporated. Then, add in 3 tbsp soy sauce, 1 ½ tsp rice vinegar, and 1 tsp maple syrup. Stir to combine.

Slowly pour in vegetable broth while whisking to bring together. Stir in coconut milk and bring to a gentle simmer for 5 minutes. The broth should look creamy and unified.

Add ramen noodles directly into the broth and cook 2–3 minutes until just tender. If desired, add bok choy or spinach during the last minute to wilt.

Assemble your bowls and serve warmed.