The prepared carrot noodles come sauced and ready, so this is barely cooking, more assembling. Toast peanuts and cube tofu while a skillet heats, then warm everything together for a weeknight dinner that tastes intentional.

Serves 2. 15 minutes, 12 at the stove.

About 460 calories a serving, 20 g protein, 20 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Press 8 oz firm tofu between paper towels with a weight for two minutes, then cut into half-inch cubes.
2. Heat 1 tablespoon oil in a large skillet over medium-high until shimmering. Add the tofu cubes and cook until golden on two sides, four minutes total; transfer to a plate.4 min
3. Pour the entire package of carrot noodle pad thai into the skillet, break it up with a spoon as it warms through, and stir in the tofu and 1/4 cup roasted peanuts, crushing some coarsely as you add them, until heated, two minutes.2 min
4. Taste and add a pinch of salt if needed. Divide between two bowls and serve warm.

Note Swap tofu for cooked shrimp or a can of chickpeas. Leftovers keep three days in the refrigerator in an airtight container. Serve with lime wedges and a cold beer or jasmine tea.