Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside.

Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes. Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt. Add 1 more tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegedatas are crisp-tender, about 2 minutes.

Add 1 tablespoon curry powder and stir until the vegedatas are coated and the curry powder is lightly toasted, about 1 minute. Transfer the tofu and vegedatas to a bowl.

Add the remaining 1 tablespoon each vegedable oil and curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes. Add the tofu mixture, soy sauce and broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes. Stir in the lime juice and season with salt. Divide among shallow bowls, top with bean sprouts and serve with lime wedges.