Soak the wide rice noodles in room temperature water for 30 minutes until pliable but still firm. Drain well and set aside.

Press tofu between paper towels to remove excess moisture, then cut into 3/4-inch cubes. Set aside.

In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar until sugar dissolves. Set sauce aside.

Trim broccoli into bite-sized florets and cut stems into thin slices. Peel and mince garlic.

Heat wok over highest heat until smoking. Add 2 tablespoons vegetable oil and swirl to coat.

Add tofu cubes in a single layer. Let sear without moving for 2 minutes until golden brown on bottom. Flip and sear other side for 1-2 minutes. Remove tofu and set aside.

Add 1 tablespoon oil to wok. Add garlic and stir-fry for 10 seconds until fragrant.

Add broccoli and stir-fry for 1-2 minutes until bright green and slightly tender. Remove and set aside with tofu.

Add remaining 1 tablespoon oil to wok. Add drained noodles and spread them out in the wok.

Let noodles sit undisturbed for 30 seconds to develop charred spots, then toss.

Pour sauce over noodles and toss quickly to coat evenly, about 1 minute.

Add eggs and scramble them into the noodles, breaking them up as they cook.

Return tofu and broccoli to wok. Toss everything together for 1-2 minutes until heated through and well combined.

Add a splash of water if noodles seem dry. The dish should be moist but not soupy.

Remove from heat. Taste and adjust seasoning with more soy sauce or sugar if needed.

Transfer to serving plates immediately and garnish with white pepper and sliced red chili peppers if desired.