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Prepare all of your ingredients before you begin. Slice the carrots, chop the spring onions, coriander and the peanuts. Press your tofu if needed (if you can get vacuum packed extra-firm tofu there is no need to press it), and then chop into 1/2 inch cubes.
Cook the noodles: bBring a large pan of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.
Make the sauce:
Stir together 4 tablespoons coconut aminos
2 tablespoons rice vinegar
4 tablespoons pure maple syrup
2 tablespoons fresh lime juice
1 teaspoon Sriracha hot sauce
Set aside.
Fry the tofu: in a large pan (you can use the same pan you boiled the noodles in), heat the oil over a medium-high heat. Add the tofu, and fry it until all sides are golden brown.
To the pan with the tofu, add the noodles, sauce, carrots, spring onions and half of the coriander. Stir as it warms up.
Sprinkle with peanuts and more coriander on the top of each serving, with lime wedges and mung bean sprouts on the side.