Soak the noodles following the packet instructions, then drain.
Drain the tofu and pat it dry with kitchen paper, then cut it into 20 equal-sized cubes and set aside. Pour enough oil into a wok to deep-fry the tofu, and heat it to 190°C (375°F), or until a cube of bread dropped into the oil turns golden in 20 seconds. Add half the tofu and deep-fry until puffy and golden, then remove using a slotted spoon and drain on kitchen paper. Fry the remaining tofu in the same way. Set aside.
Pour off all but 2 tablespoons of the oil and place the wok over a high heat. Add the garlic and eggs and stir-fry for a couple of seconds, then add the drained noodles, lime juice, fish sauce, sugar, half the peanuts and half the dried shrimp. Stir-fry for 2 minutes, until the noodles are steaming hot, then stir in the bean sprouts, spring onions, chilli and cooked tofu. Cook for 1 more minute, then top with the remaining peanuts, the dried shrimp and the coriander.