Submerge wide (pad thai) rice noodles in a bowl of very warm (110 degrees F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander (no need to pat dry).

Meanwhile, prep the rest of the ingredients.

In a small bowl, whisk together the soy sauce, molasses, rice vinegar, ketchup, ginger, salt, and cayenne.

Once the noodles are drained, heat 1 tablespoon of the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and then immediately add the soy-sauce/molasses mixture. When the mixture is bubbling, add the tofu. Stir briefly to combine. Add the noodles and cook, stirring and tossing, until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles aren't tender and the liquid is gone, add 1 or 2 tablespoons of water. Add the bean sprouts and scallions and cook, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.

Push the noodles to one side of the skillet and add the remaining 1 tablespoon of oil. Crack the egg into the oil. Scramble the egg lightly until it is almost but not completely cooked, breaking it up as you go, about 30 seconds. Fold the noodles back over the egg, add the peanuts, and stirfry, stirring gently, until the egg is completely cooked. Sprinkle with the cilantro, and serve immediately with the lime wedges on the side.