Heat a small cast iron pan or skillet over high heat until it begins to smoke. Add the onion and ginger and cook until deeply charred and fragrant, about 3 minutes on each side.

Toss the pressed tofu pieces in a bowl with the vegan fish sauce, sugar, and five-spice powder until evenly coated.

Wipe out the skillet used for the aromatics and heat the oil over medium-high heat. Pan-fry the tofu with a pinch of salt until crisp and golden on both sides, then remove to a plate. In the same pan, sauté the fresh mushrooms until tender and browned.

Bring a large pot of water to a boil and cook the rice noodles for 1 to 2 minutes less than the package directions — they should be chewy and slightly underdone. Drain and immediately run under cold water to stop the cooking and remove excess starch.

In the same large pot, heat the neutral oil over medium-high heat. Add the pear, carrot, cinnamon stick, star anise, and cloves and sauté until the spices are highly fragrant, about 4 minutes.

Add the broth, dried shiitake mushrooms, and the charred onion and ginger. Bring the liquid to a boil, then lower the heat to a simmer and stir in the salt, sugar, and vegan fish sauce.

Continue simmering for at least 15 minutes until the pear wedges are very soft. Strain the broth into a clean pot, discarding the aromatics and spices but reserving the shiitake mushrooms to slice for serving.

Divide the cooked noodles, tofu, fresh mushrooms, and sliced shiitakes between two large bowls. Pour the piping hot broth over the noodles and top with bean sprouts, herbs, and chiles. Serve immediately with lime wedges and small dishes of hoisin and sriracha for dipping.