Step 1

Mix together brown sugar, soy sauce, lime juice, sriracha, fish sauce, and water. Set aside.

Step 2

Bring a large pot of water to a boil. When the water reaches a boil, add rice noodles and cook until al dente, about 5 minutes. Drain, rinse under cold water and set aside.

Step 3

Toss the tofu cubes and cornstarch in a medium bowl until well-coated. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add tofu and stir-fry for 5 to 7 minutes, or until the tofu is lightly golden brown on all sides. Remove from the pan with a slotted spoon and set aside.

Step 4

In the same pan over medium-high heat, add red onion, the whites of the scallions and shredded cabbage and stir-fry for 2 to 3 minutes or until the onion starts to char slightly and the cabbage has wilted.

Step 5

Add in blanched noodles and fried tofu and cook for 1 to 2 minutes.

Step 6

Push the noodles to one side of the pan and add eggs to the empty space. Cook the eggs until lightly scrambled, then stir to combine with the noodles.

Step 7

Add sauce to pan and stir fry until the noodles absorb most of the liquid, about 2 minutes.

Step 8

Serve topped with lime wedges, crushed peanuts, and green scallion tops.