Press the tofu for 15 minutes, cut into cubes, and fry in 2 tbsp oil over medium-high heat until golden on all sides, about 8 to 10 minutes. Remove from the pan.

Add the remaining 1 tbsp oil to the wok, pour in the beaten eggs, and scramble until just set. Push the eggs to the side.

Soak the rice noodles until pliable, then drain. Add them to the wok with the whisked sauce mixture and toss for 2 to 3 minutes until coated. Add the tofu, bean sprouts, and half the green onions, then toss 30 seconds more.

Serve immediately topped with peanuts, the remaining green onions, cilantro, and a big squeeze of lime.