Heat a medium saucepan over medium heat and add coconut milk, water, peanut butter, maple syrup, soy sauce, fish sauce, chili garlic sauce, garlic and ginger. Simmer, stirring frequently, until sauce comes together and has thickened. Remove from heat and stir in lime juice and sesame oil and set aside.
Bring large pot of salted water to a boil and cook noodles according to package instructions to be al dente. Drain and rinse with cold water to stop cooking process. Toss with 1 tablespoon olive oil to prevent noodles from sticking and set aside.
Drain the water from the tofu and place on a paper-towel lined plate. Press down for 15-30 minutes with something heavy. I have a panini press that I use but also have heard tofu presses are great as well. Slice the tofu into ¾" pieces. Season with salt and pepper. Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes. Flip the tofu and cook on the other side for 2 minutes, until lightly browned.
Move tofu to the side of pan add 1 tablespoon olive oil over medium heat. Add the eggs and cook the eggs until scrambled.
Add bean sprouts, peas and carrots and sauté for 2 minutes. Add the noodles, sauce and scallions into the pan with the vegetables and eggs and toss to combine.
Serve immediately and garnish with some peanuts, cilantro, fresh lime juice and crushed red pepper flakes.