For the Sauce:

1. In a medium bowl, whisk together all of the ingredients for the sauce and set aside.

For the Main Dish:

1. Remove the tofu from the packaging and discard the liquid. Fill a large bowl with fresh water and stir in about 1/4 teaspoon of salt. Add the tofu and let sit for at least 1 hour, or 8 hours in the fridge.
2. Drain and squeeze gently with your hands to remove any excess moisture, then cut into 1/2-inch cubes.
3. Cook the rice noodles according to package directions, but remove them from the water about 2 minutes before recommended. You want them to be al dente, almost fully cooked, but not quite. They will continue to cook in a later step.
4. Heat the vegetable oil over medium-high heat in a large skillet or wok. Add the tofu and cook, tossing every couple of minutes, until browned on all sides. Add more vegetable oil as necessary. Remove from the pan.
5. Quarter the cabbage, remove the core, then cut into thin 1/4-inch slices. Thinly slice the green onions, separating the green from the white parts. Peel and shred the carrots with a vegetable peeler or food processor.
6. Add cabbage, the white parts of the scallions, and the shredded carrots to the skillet you used to cook the tofu. Saute for about 6 minutes over medium heat, until everything is nearly cooked through. Add the garlic, stir, and continue to cook for 1 more minute.
7. Crack the eggs into a bowl and beat together. Cook in a separate frying pan coated with vegetable oil, stirring often and breaking them into small pieces. Set aside.
8. Pour the sauce over the top, add the cooked noodles, tofu, and eggs. Use tongs to distribute everything evenly.
9. When everything is heated through, mix in most of the cilantro, the mung beans, and the green tops of the scallions. Serve with extra cilantro, peanuts, and lime wedges.