To Marinate The Tofu: Combine soy sauce and five-spice in a shallow dish wide enough to hold the block of tofu. Add tofu and marinate at least 30 minutes or up to 3 hours, turning occasionally. Cut into 2-inch cubes. Save any leftover marinade.
Make The Sauce: Combine lime juice, orange juice, fish sauce, brown sugar, rice vinegar, and chili-garlic sauce in a medium bowl. Whisk to dissolve sugar. Taste and adjust to your preferences; if you like it spicier, add more chili-garlic sauce, sweeter, more sugar, etc. But overall you should be able to taste salty, sour, sweet, and spicy in a nice balance. Add any leftover marinade from the tofu and stir to combine.
Prepare The Noodles: Place the rice stick noodles in a large mixing bowl and cover with boiling water until pliable, but not soft enough to eat without cooking more. How long this takes will depend on how thick your noodles are. Start checking after 2 minutes. Drain, rinse with cold water, and if you are making the noodles in advance toss with a teaspoon or two of vegetable oil, cover and refrigerate.
Cook The Tofu: Place a large non-stick frying pan over high heat. Add 2 tablespoons of oil and heat until oil is shimmering. Add tofu (be careful it will spatter) and cook until golden brown, stirring frequently. Transfer to a plate.
Cook the Eggs: If the pan is dry, swirl a bit more oil to cover the bottom of the pan. Add beaten eggs and scramble. Remove scramble eggs to a plate. Cut eggs into strips if they are in big pieces.
Cook The Vegetables and Noodles: Return pan to the heat and add remaining 2 tablespoons oil. Once hot, add sugar snap peas, scallions and the garlic, stir for 30 seconds. Add noodles and sauce, tofu, and eggs. Toss until all the ingredients are incorporated.
To Serve: Remove from heat and add peanuts. Toss a couple times to combine and divide between plates. Serve with lime wedges and basil.