Soften the noodles: Bring a medium saucepan of water to a boil over high heat.

Soften the noodles: Put the rice noodles in a large heatproof bowl.

Soften the noodles: Pour the boiling water over the noodles until they are fully covered.

Soften the noodles: Let the noodles soak for 6 to 8 minutes, stirring once, until they bend easily but still feel a little firm in the center.

Soften the noodles: Drain the noodles in a colander and rinse them briefly under cool water so they stop softening.

Soften the noodles: Shake the colander well and set the drained noodles aside.

Prepare the tofu and sauce: Put the tofu on a plate and sprinkle the cornstarch over both sides so the pieces are lightly coated.

Prepare the tofu and sauce: In a small bowl, stir together the soy sauce, vegetarian oyster sauce, chili-garlic sauce, and sugar until the sugar dissolves.

Brown the tofu: Heat a large skillet or wok over medium-high heat for about 1 minute.

Brown the tofu: Add 2 tablespoons of oil to the hot skillet.

Brown the tofu: Put the tofu into the skillet in a single layer and cook for 3 to 4 minutes, until the bottoms are golden brown.

Brown the tofu: Turn the tofu pieces and cook for 3 to 4 minutes more, until the second side is browned and the edges look lightly crisp.