Step 1
Soak rice vermicelli noodles in a bowl filled with hot water until softened 30 minutes to 1 hour. Drain and set aside.
Step 2
Heat peanut oil over medium heat in a large wok.
Step 3
Cook and stir tofu in the wok turning the pieces until they are golden on all sides.
Step 4
Remove tofu with a slotted spoon and drain on plate lined with paper towels.
Step 5
Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
Step 6
Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
Step 7
Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
Step 8
Remove egg from the wok and set aside.
Step 9
Pour reserved peanut oil in the small bowl back into the wok.
Step 9
Toss garlic and drained noodles in wok until they are coated with oil.