Heat up vegetable oil in a non-stick pan on medium heat. While the oil is heating, peel and slice the shallots into very thin strips. Once the oil is hot, place the sliced shallots in and fry until golden brown, around 7 minutes. Strain the shallots through a sieve over a bowl. Set aside both the crispy shallots and the shallot-infused oil.
Slice tofu into 1 cm thick rectangular slices. In the same non-stick pan, heat up the prepared shallot-infused oil on medium-high heat (this seems like a lot of oil, but it’s for the noodle sauce as well). Fry the tofu slices until both sides are lightly golden-brown, around 5 minutes.
When the tofu is almost done frying, start boiling the noodles. Cook the noodles according to pack instructions.
Once the tofu slices are golden-brown on both sides, remove them from the pan, and add the soy sauce and sugar. Stir to emulsify and slowly bring the sauce to a boil. After cooking for1-2 minutes, turn off the heat and add the cooked noodles.
Toss to combine. If the sauce appears too dry, add a few tablespoons of noodle cooking water. Finish with a healthy sprinkling of toasted sesame seeds, the crispy shallots, and spring onion.