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Preheat an oven to 425F.
Add your tofu shreds to a parchment-lined tray, season with the garlic powder, onion powder, smoked paprika, and about 4 to 5 pinches kosher salt.
Pour over about 3 tablespoons avocado oil and mix together with your hands.
Spread the tofu out evenly across the entire tray.
Place in the oven to roast 30 minutes, turning and shaking the tray halfway through.
Get your noodles going on the stove and cook per package instructions, then strain into a colander and rinse with cold water to stop the noodle from sticking. Set aside.
When the tofu is close to being done, add the peanut butter, shallot, ginger, garlic, green onion, chili crisp, sesame seeds, soy sauce, and rice vinegar to a stainless steel sauté pan.
Pour ⅓ cup avocado oil into a separate medium pot and place over medium high heat to warm up.
When the oil is slightly smoking, pour it over all the ingredients in the stainless steel sauté pan and whisk together.
Add the noodles to the stainless steel sauté pan with the peanut butter mixture and mix together until the noodles are well-coated.
Serve in a bowl topped with the shredded tofu.
Garnish with additional green onion, sesame seeds, and chili oil.