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Start by wrapping tofu in paper towels and put some weight on it, such as a large can; leave that be while you attend to other things.
Cook noodles according to package instructions, then rinse in cold water and set them aside to drain.
Drizzle a little bit of olive oil in a large skillet and heat over high heat. When it’s really hot, throw in the tofu cubes and turn the heat down to medium-high. Cook your tofu for 5-10 minutes, until nice, crispy and golden on all sides.
While the tofu is cooking, mix all the ingredients for the sauce in a small mixing bowl. Whisk until well incorporated. Set aside.
When tofu is done, remove from pan and drizzle a bit more olive oil. Throw in the garlic, carrots, and broccoli. Cook until fragrant, about 1-2 minutes, then add the beaten egg and green onions. Stir and continue cooking for 2-3 minutes, until egg is completely cooked.
Stir in sauce and continue cooking for about 1 minute, until the mixture thickens. Throw in your cooked noodles and mix until well combined.
Transfer to serving plates and garnish with toasted peanuts and green onions.