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Press the tofu with something heavy to squeeze out the moisture for at least 30 minutes or up to overnight in the fridge. Season the tofu lightly with kosher salt. Toss with cornstarch and optional EverCrisp until evenly coated.
Heat neutral oil in a skillet to a depth of about ½ inch over medium-high heat. Fry the tofu until golden and crisp on all sides, then remove and drain.
Carefully discard excess oil, leaving about 1 tbsp in the pan. Add chili oil, soy sauce, tahini, sesame oil, rice vinegar, sugar, garlic, lemon juice, and 1½ cups water, stirring to combine.
Add the dry rice noodles directly to the sauce. Bring to a steady simmer and cook, turning the noodles frequently as they soften. Allow the liquid to reduce while the noodles cook, adding more water as needed. Continue cooking until the noodles are tender and the sauce is thick and glossy.
Remove from heat and top with crispy tofu. Finish with sliced scallions.