Prep: 1. Slice tofu lengthwise into slices. Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Once tofu is pressed cut into 1/2 cubes. 2. Meanwhile, boil water for noodles. 3. Slice/chop: carrots, red bell pepper, and scallions, peanuts and cilantro (if using). 4. Grate ginger. Juice lime. Make: 1. Boil noodles according to package directions. Drain, rinse with cold water, and return them to pot. 2. Meanwhile, in a bowl, whisk together sugar, soy sauce, and lime juice. 3. Heat oil in a skillet over medium-high heat. Add carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. 4. Add tofu and bean sprouts. Cook, stirring, until vegetables are slightly tender, 3-4 minutes. 5. Toss noodles with half soy sauce mixture and cook over medium-high heat until heated through, 1-2 minutes. 6. Transfer to a platter and top with vegetables and remaining soy sauce mixture. Sprinkle with the scallions, peanuts, and cilantro, if desired.