Open the package of tofu and drain the water from it. In order for the tofu to hold its shape when it is cooked, as much moisture as possible will need to be removed in a process called 'pressing' the tofu.

Fold a dish towel in half and lay on a baking sheet. Place 1-2 paper towels on the dish towel and place the tofu on top.

Put 1-2 more paper towls on the tofu and place another baking sheet or cutting board on top. Weigh down with heavy objects such as cans of food, a cast iron pan, or cookbooks. Press for at least 15 minutes, or up to 1 hour.

When the tofu is pressed, cut into 1 inch cubes.

Place the peanut butter, cilantro, lime juice, lime zest, soy sauce, and red pepper flakes in a blender or mini chopper and puree until smooth.

Set aside.

When the tofu is finished pressing, place 4 quarts water in large saucepan over high heat.

When water boils, reduce heat to medium until water is boiling.

When the water returns to a boil, add the noodles.

Cook for 8 to 10 minutes, until noodles are just underdone. It is good to check about every minute for doneness.

While the noodles are cooking, place a large skillet over medium high heat.

When the oil is hot, add the tofu.

Cook on one side for 2 minutes and turn to sear on the opposite side of the cube.

Continue turning until the noodles are cooked.

When the noodles are almost done add the edamame and cook for another 1 minute. Stir gently.

Remove 1 cup of the pasta water and set aside.

Drain the noodles and edamame and add to the skillet with the peanut sauce.

Reduce the heat to medium and cook for about 1 minute, tossing gently.

If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency.

Serve topped with the green onions (don't add onions if they are a GERD trigger for you), the carrots and the peanuts.

Serve topped with peanuts and shredded carrots.