Preparation

• Whisk the soy sauce, sugar, lime juice, Sriracha, garlic, and 2 Tbs. water in a small bowl; set aside.
• Heat 1 Tbs. of the oil in a 14-inch wok or 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the tofu, season generously with salt and pepper, and cook, stirring occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a large bowl. Add another 1 Tbs. oil to the pan, and then add the carrots. Season with salt and pepper and cook, stirring occasionally, until crisp-tender and well browned in spots, 3 to 5 minutes. Transfer to the bowl with the tofu.
• Add the remaining 1 Tbs. oil, the cooked noodles, and the scallion whites to the skillet. Cook, stirring occasionally, until the noodles are browned in spots and the scallions are tender, 2 to 3 minutes. Stir the sauce and then carefully pour it over the noodles; the mixture will steam. Toss well to coat and cook, stirring, until the sauce is reduced to a sticky glaze, about 2 minutes.
• Return the tofu and carrots to the wok. Add the cabbage and the scallion greens and toss well. Serve with lime wedges and additional Sriracha if desired.