1. Prepare 8-oz. rice noodles according to package directions; drain and reserve. Cube a 12- to 14-oz. package extra-firm tofu (no need to drain or dry) and season with 1/4 tsp. kosher salt. In a large nonstick skillet, cook tofu in 2 Tbs. canola oil over medium-high heat until golden, about 8 minutes. While the tofu is cooking whisk together a 13.5-oz. can light coconut milk, 2 Tbs. creamy peanut butter, and 2 Tbs. red curry paste in a medium bowl. Pour sauce over tofu in skillet, reduce heat to medium and simmer 3 minutes. Add the cooked rice noodles, 1 cup shredded carrots and 1 cup sliced snow peas to the skillet and toss; return to medium heat and cook 2 minutes. Divide mixture between 4 bowls and sprinkle each with 1/2 Tbs. chopped peanuts. Serve with lime wedges.