Wrap up the tofu in paper towel and place a heavy skillet on top for 15-20 minutes.</br>

In the meantime, make your sauce, here is what you'll need.</br>

Add all the ingredients to a blender or hand mixer, and blend. Set aside.</br>

Also, chop up the garlic, cilantro, and peanuts. Slice the green portion of the scallions.Set aside.</br>

If you aren't using store bought sweet potato noodles, you may use your spiralizer at this time for your sweet potato.</br>

Check on the tofu. Once done, dry the tofu with more paper towel.</br>

Slice the tofu.</br>

Heat up a cast-iron skillet on low-medium heat, once hot add a tablespoon of oil. Add the tofu slices. Cook on each side for 6 minutes. You will need to do this in two batches, however you won't need additional oil. If your pan is big enough, you can do this in one batch.</br>

Set tofu aside on a paper towel. </br>

Once cool, slice the cooked tofu into thin slices.Set aside.</br>

Heat up a wok or large pan on medium-high heat, once hot, add garlic and saute for 3-4 seconds.</br>

Then immediately add the sweet potato noodles. Saute for 5-7 minutes until the sweet potato softens.</br>

Move the sweet potato to the side and crack 2 eggs in a teaspoon of oil.</br>

After a minute, scramble the eggs into the sweet potato for 30 seconds. Don't worry about sticking, it will all be okay.</br>

Now add the sauce. All of it.</br>

Stir, scrape the bottom of the pan, and allow this mixture to cook down for about 2 minutes.</br>

Now add the scallions, bean sprouts, and cooked tofu.</br>

Stir for 2 minutes. Turn off the stove. This is what you should have.</br>

Transfer the noodles to a serving bowl and top with additional bean sprouts for garnish.</br>

Top with chopped peanuts, cilantro, and lime wedges. Squeeze of lime on top. Serve immediately.</br>