1 pound extra-firm tofu, drained and pressed overnight, cut into bite-sized pieces
1 tablespoon starch
1/2 teaspoon salt
5 tablespoons peanut oil, divided
1 can 14.5-ounce vegetable broth
4 tablespoons reduced sodium soy sauce
3 tablespoons honey
1 tablespoon curry powder
1/2 cup creamy peanut butter
1 yellow bell pepper, thinly sliced
3 scallions, cut into 2-inch pieces
1/2 cup edamame, shelled
2 red peppers, seeded, minced and divided
4 tablespoons peanuts, chopped
4 tablespoons fresh cilantro leaves, chopped
1 lime, cut into wedges
Prepare rice noodles according to package directions, ensuring the noodles are still somewhat firm as they will continue to cook in the pan. Set aside.
Toss tofu pieces in cornstarch and salt
Heat a wok over medium-high heat with 2 tablespoons of peanut oil. Fry half of the tofu until browned, about 1 to 2 minutes per side. Set aside on a paper-towel lined plate. Add another 2 tablespoons of peanut oil to the wok and fry the remaining tofu in the same manner.
Whisk together broth, soy sauce, honey, curry powder, and peanut butter in a small sauce pan over low heat. Simmer until thick, about five to seven minutes.
Add the remaining 1 tablespoon of peanut oil back to the wok and turn the heat to high. Sauté bell pepper and scallions for one minute, until tender crisp.
Add edamame, carrots, and half of the minced chilies and cook for another minute. Return tofu to pan.
Transfer rice noodles to the pan and toss with simmered curry sauce.
Garnish with peanuts, cilantro and remaining red chiles. Serve with lime wedges.