Press Tofu for 20 minutes in the refrigerator. Cut tofu into 1 inch cubes by slicing the tofu square lengthwise, then cutting widthwise. In medium bowl, toss the tofu cubes with 1-2 tablespoons of cornstarch to prepare for stir fry.

In a small bowl, combine the soy sauce, hoisin, sugar, garlic, red wine vinegar, Worcestershire sauce, and red pepper flakes together. Set aside.

In large pot of boiling water, cook rice noodles for 5 minutes until soft. Place in strainer and rinse with cold water.

In large wok or skillet, add oil, saute onions and tofu together, until browned.

Move the tofu and onions to the side of the skillet and crack 2 eggs in small bowl with a fork. Add to saute pan on the side to scramble.

Toss in carrots, bean sprouts, and cooked noodles. Pour sauce over mixture and mix together. You may add in water if you more sauce. Serve with lime wedges, peanuts, spring onions, and cilantro. Or any other toppings that seem to complement the dish well. Enjoy!