1.Pat tofu all over with absorbent paper; cut into slices, then cut each slice into 1cm (½-inch) wide matchsticks. Spread tofu, in single layer, on absorbent-paper-lined tray; cover with more absorbent paper, stand at least 20 minutes.
2.Meanwhile, heat vegetable oil in wok; deep-fry noodles quickly, in batches, until puffed. Drain on absorbent paper.
3.Using same heated oil, deep-fry drained tofu, in batches, until browned lightly. Drain on absorbent paper. Discard oil from wok.
4.Heat 2 teaspoons of the peanut oil in cleaned wok. Pour half of the combined egg and water into wok; cook over medium heat, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly. Heat 2 more teaspoons of the peanut oil in wok; repeat with remaining egg mixture.
5.Combine garlic, chillies, sugar, sauces and vinegar in small bowl; pour half of the chilli mixture into small jug, reserve.
6.Combine pork in bowl with remaining half of the chilli mixture. Heat remaining peanut oil in wok; stir-fry pork mixture about 5 minutes or until pork is cooked through. Add prawns; stir-fry 1 minute. Add tofu; stir-fry, tossing gently to combine.
7.Remove wok from heat; add reserved chilli mixture and half of the onion, toss to combine. Add noodles; toss gently to combine. Sprinkle with remaining onion, omelette strips and coriander.