Preheat the oven to 400°F. Grease 2 large baking sheets.
Arrange the tofu on a prepared baking sheet, and season it generously with a tablespoon of oil, salt, and pepper. Set aside.
Slice the squash lengthwise in half; use a sharp knife and use caution, as the squash is hard to cut through. Place the halves flesh-side down on a prepared baking sheet.
Slide the tofu and the squash in the oven. Remove the tofu after 20 minutes, or until it is firm, crispy, and lightly browned on the edges. Set aside. Bake the squash for 10 to 15 minutes more, for a total cook time of 30 to 35 minutes, or until it is tender and separates into strands. Do not overbake or it will be mushy. Remove the seeds from the center. (Seeds are way easier to remove once the squash is cooked rather than attempting it raw.)
Whisk all the sauce ingredients together in a small bowl with 2 tablespoons of water. Set aside.
Heat the remaining 2 tablespoons of oil in a large wok over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.
While the onion is cooking, scramble the eggs in a separate small frying pan coated with oil over medium heat until cooked, about 4 minutes. Set aside.
Raise the heat to medium-high. Add the cooked tofu, spaghetti squash, and garlic to the wok with the onions, stirring to combine. Stir in the sauce, and cook until incorporated, 2 to 3 minutes. Stir in the cooked eggs, scallions, and bean sprouts, just to heat through. This whole cooking process should take only minutes on a medium-high flame. Taste and season with salt and pepper.
To serve, garnish with cilantro, peanuts, and drizzles of chile oil and lime juice. Sprinkle with red pepper flakes for more spice, if you like. Arrange lime wedges on the side. Eat immediately!