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Crumble and slightly mash the tofu
Add dark soy sauce, rice wine vinegar, chinese 5 spice powder, sugar, white pepper, and msg to the tofu
Heat neutral oil in a dry pan and add the seasoned tofu
Cook on medium heat for 5-7 minutes, spreading the tofu as it cooks
While tofu cooks, chop ginger, garlic, and spring onions
Continue cooking until tofu chunks dry out and become meaty in texture
Boil the chinese noodles according to package instructions
While noodles cook, prepare the sauce by mixing sesame paste, sesame oil, chilli crisp, light soy sauce, sugar, and black vinegar
Add 4-5 tbsp of noodle water to the sauce to loosen it up
Boil the broccolini
Mix the sauce with the cooked noodles until fully coated
Assemble the dish by placing noodles in a bowl, topping with boiled broccolini and tofu crumbles
Garnish with spring onion greens, crushed peanuts, and chili oil