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Cook 8oz of Edamame Fettuccine according to directions on package. Add broccoli during the last minute of cooking pasta and drain.
In a small bowl, combine soy sauces and sugar until fully blended and set aside.
Heat 1 tablespoon of oil in a wok and stir-fry broccoli to preferred level of crispiness (a few minutes should suffice) and set aside.
Pour eggs down the side of wok and cook until they set. Stir to break up eggs and mix with tofu.
Add Edamame Fettuccine noodles and broccoli to the wok and cook until noodles are softened. Add prepared soy sauce and stir until ingredients are well-coated.
Transfer to serving dishes, garnish with lime wedges, and enjoy!