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1 (6-ounce) package uncooked rice sticks, (rice noodles)
1 (10-ounce) package firm or extra-firm tofu, cut into 3/4-inch cubes (1 1/2 cups)
1 tablespoon peanut oil
1/2 (3 1/2-ounce) package peanut sauce mix
1 cup coconut milk
2 cups shredded Chinese (napa) cabbage
2 cups shredded spinach
1 cup cut (1-inch) green onions
1 cup fresh bean sprouts
1/4 cup coarsely chopped dry-roasted peanuts
1. Cook rice sticks as directed on package.
2. Meanwhile, gently press tofu between layers of paper towels to remove excess moisture.
3. Heat oil in large nonstick skillet or wok over medium heat until hot. Add tofu; cook and gently stir 4 to 5 minutes or until lightly browned. Remove from skillet; cover to keep warm.
4. Drain rice sticks; cover to keep warm.
5. In same skillet, combine sauce mix and coconut milk; mix well. Bring to a boil, stirring constantly. Reduce heat to low; simmer 4 minutes, stirring occasionally. Add cabbage, spinach, onions, bean sprouts and tofu; cook and stir until thoroughly heated. Serve over cooked rice sticks; sprinkle with peanuts.
