Spicy Tofu Coconut Curry Noodle Soup

Bring a medium pot of water to a boil. Wash and dry produce.
Peel carrots; halve lengthwise and slice on a diagonal into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.Open and drain tofu; press out excess water with paper towels. Cut into ¾-inch cubes. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add tofu; season with salt and pepper. Using a spatula, arrange into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Stir, then continue to cook, stirring occasionally, until tofu is browned, 3-4 minutes more.

Heat a large drizzle of oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder, salt, and pepper. Cook, stirring, until slightly softened, 1-2 minutes.Stir 1½ cups water (3 cups for 4 servings), pho stock concentrates, veggie stock concentrate, chili sauce, and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, 2-4 minutes.Use pot used for tofu here.

Meanwhile, quarter lime.

Once pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes.Drain, then rinse noodles under cold water for 30 seconds.

Stir spinach, drained noodles, coconut milk, and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes.Taste and season with salt and pepper.Stir tofu along with spinach, coconut milk, drained noodles, and a big squeeze of lime juice into pot with soup; continue as instructed.

Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side.