Preheat your oven to 425°F (220°C). Grate the super firm tofu over a baking tray lined with parchment paper, ensuring an even layer for cooking. Toss the shredded tofu with a splash of tamari, vinegar, cornstarch, sesame oil, and sesame seeds until well coated. Spread the mixture in a single layer and bake for 15 minutes, stirring halfway through, until golden brown and crispy.

In a large pot, heat a tablespoon of sesame oil over medium-low heat. Add diced onions and a pinch of salt, sautéing for about 5 minutes until the onions are golden and soft. Stir in minced garlic, sliced ginger, chopped Fresno pepper, and scallions; sauté for an additional 2 minutes.

Incorporate the dried shiitake mushrooms, followed by 6 cups of water into the pot, stirring to combine. Increase the heat until the mixture reaches a gentle boil, then reduce to a simmer and let it cook uncovered for 15 minutes.

Mix 2 tablespoons of miso paste with 1 cup of warm water in a separate bowl until completely dissolved, then set aside. After the broth has simmered, remove the shiitake mushrooms, and stir in the miso mixture along with lemon zest and juice.

To serve, add a scoop of cooked rice to each bowl. Ladle the warm broth around the rice, then top each bowl with the crispy shredded sesame tofu, and drizzle some extra sesame oil over the top.