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Crumble the medium firm tofu and sauté it in a small amount of oil to release its moisture.
In a blender, combine the silken tofu with white miso paste, nutritional yeast, and sesame paste, and blend until smooth.
Once the medium firm tofu is cooking, add minced garlic, ginger paste, and chopped spring onion to the pan.
Stir in the chili oil and chili bean sauce, cooking until the mixture becomes crumbly.
Boil the udon noodles until they are cooked, then drain them.
To serve, place the udon noodles in a bowl, top with the creamy silken tofu sauce, and add the crispy spicy mapo tofu crumble on top.
Garnish with spring onion greens and a drizzle of chili oil.