To press the tofu, remove from package and drain.

Add the tofu to a paper towel covered plate and cover with a few more paper towels.

Add a weight on top {a bowl} to help press the extra water out and let sit for a few minutes. Check the tofu and replace the paper towels and repeat if necessary.

Slice the tofu into cubes and set aside.

Bring a large pot of water to a boil.

Remove from heat.

Add rice noodles and let stand for 8 minutes until noodles are softened.

Rinse under cold water and drain. Set aside.

Heat 1 tsp oil in a large nonstick skillet over medium heat.

Add beaten eggs, swirl to coat bottom, and cook until set. Transfer eggs to a cutting board and chop. You could also scramble the eggs.

Now add 1-2 tbsp oil to the skillet.

Add the drained tofu and cook until browned on both sides, flipping halfway through.

Transfer to cutting board to cool.

Add another swirl of oil and add the edamame, carrots, garlic, and green onions to the skillet and cook until softened, about 5 minutes.

Add peanut sauce {start with 1/2 cup and add more if needed} and rice noodles and stir to combine and heat through.

Finally, add the egg and tofu back in, gently stirring.

To serve: divide among 4 plates and sprinkle with peanuts and chopped cilantro and serve with lime wedges on the side.