Bring a large pot of water to a boil. Add the noodles and cook until tender, stirring frequently to keep them from sticking. Drain well and set aside.

Whisk the sugar, molasses, and soy sauce together in a small bowl until the sugar dissolves. In a separate bowl, combine the minced shallots, garlic, and sambal oelek.

Spread the tofu cubes over a paper towel-lined baking sheet and let them drain for 20 minutes. Pat the tofu completely dry with paper towels, season with salt and pepper, and toss with cornstarch in a large bowl. Transfer the tofu to a strainer and shake gently to remove any excess starch. Heat 3 tablespoons of oil in a large nonstick skillet over medium-high heat until it just begins to smoke. Add the tofu and cook, turning as needed, until crisp and browned on all sides, 8 to 10 minutes. Transfer the tofu to a bowl.

Add 1 tablespoon of oil to the now-empty skillet and heat until shimmering. Add the sliced shallots and cook until golden and crisp, about 5 minutes, then transfer to a paper towel-lined plate.

Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the bok choy stalks and cook until they are crisp-tender, about 3 minutes. Clear the center of the skillet, add the garlic and sambal mixture, and cook, mashing the aromatics into the pan until fragrant, about 30 seconds, before stirring them into the vegetables.

Stir in the cooked noodles, fried tofu, bok choy leaves, and scallions. Whisk the sauce to recombine, pour it into the skillet, and cook, stirring constantly, until the sauce has thickened and coated the noodles, 1 to 2 minutes. Serve hot with lime wedges and the crispy shallots.