Vegan Creamy Miso Noodle Soup with Sesame Tofu

1 Preheat the oven to 375 degrees(F.)
2 Once the tofu has been pressed, slice the tofu into thin squares. Set aside.
3 Taking 3 medium bowls, add the vegetable broth, soy sauce, sesame oil and rice wine vinegar to one bowl, whisk to combine. Then add the cornstarch and salt to the second bowl, stir, then add the white and black sesame seeds to the third bowl, stir. 
4 Spray a large baking sheet with non-stick spray. 
5 Now, taking a few pieces of tofu at a time, put them in the bowl with the cornstarch. Coat the tofu in cornstarch and shake off any excess. Add the tofu to the bowl with the liquid, making sure to coat completely so there are no dry spots.
6 Then add the tofu to the bowl with the sesame seeds, and coat both sides. Pressing the seeds on if need be. Place each piece of tofu on the baking sheet. Repeat with all the tofu.
7 Bake the tofu for 15 minutes, flip and bake for 15 more minutes or until nice and firm. 
8 While the tofu is baking, make the soup. Heat the sesame oil on medium high in a large soup pot. 
9 Add the green onions and garlic. Saute for 2-3 minutes. Then add the mushrooms. 
10 Saute the mushrooms until they start to brown, about 5-7 minutes. Season with a pinch of salt. 
11 Now, add the miso paste and stir it into the mushrooms. 
12 Next, add the broth, coconut cream, rice wine vinegar, soy sauce and agave. Stir to combine everything. Bring to a simmer, then reduce heat to medium low. Then let simmer until the tofu is done. Taste and adjust seasonings. Adding salt if needed or red pepper if you want some spice. 
13 Now, if you have fresh udon, turn the heat off and add the noodles to the soup. Let sit for a few minutes, then serve. Or if you have dried noodles. Add them to the soup right at the end and let simmer according to package directions. Make sure to add the noodles right at the end so they don't get soggy and absorb too much liquid. 
14 Serve the soup topped with sesame crusted tofu and more green onions.