Vegan Pad Thai with Tofu

Name: Vegan Pad Thai with Tofu
Ingredients: 6 ounces dried wide rice noodles; 2 tablespoons peanut oil, divided; 1 (14 ounce) package extra-firm tofu, drained, patted dry and cut into 1/2-inch pieces; 3 cloves garlic, minced; 1 7-ounce package mung bean sprouts (about 2 cups); 1 bunch scallions, sliced, 1/4 cup reserved for garnish; ¼ cup rice vinegar; 3 tablespoons reduced-sodium soy sauce (see Note); 2 tablespoons brown sugar; ½ teaspoon crushed red pepper; ½ teaspoon nutritional yeast; ¼ cup chopped unsalted dry-roasted peanuts; Lime wedges