Start by crumbling the drained extra firm tofu into a bowl. In a large skillet, heat 2 tablespoons of chili flavored oil over medium-high heat. Add the crumbled tofu along with 2 tablespoons of light soy sauce, 1 teaspoon of 5-spice powder, and a pinch of hing. Sauté for about 8-10 minutes, stirring occasionally, until the tofu is golden brown and crispy.

In a large pot, bring 4 quarts of salted water to a rolling boil. Add 8 ounces of linguine and cook according to package directions until al dente, typically 8-10 minutes. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.

In a blender, combine 1 cup of silken tofu, 3 tablespoons of miso paste, 2 tablespoons of sambal or chili paste, 2 tablespoons of rice wine vinegar, and 1 teaspoon of mushroom seasoning. Blend until smooth and creamy, adding a splash of reserved pasta water if needed for a silky consistency.

In another pan, warm 1 tablespoon of oil over medium heat. Once hot, add 8 ounces of shimeji mushrooms and sauté for about 5 minutes, or until tender and lightly browned. Stir in the white parts of 2 chopped scallions and cook for an additional minute.

Add the drained linguine to the pan with the sautéed mushrooms and toss gently to combine. Pour the creamy miso sauce over the pasta mixture and toss on low heat for 2-3 minutes, adding more reserved pasta water if needed to reach desired sauce consistency.

Transfer the Spicy Miso Pasta to serving bowls. Top generously with the crispy tofu crumble and garnish with the green parts of the scallions for a fresh finish. Serve immediately.