Wash and dry produce. Bring a large pot of salted water to a boil.

Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.

Quarter lime. Roughly chop cilantro. Roughly chop peanuts.

Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.

Set noodles aside until ready to serve. Rinse out pot.

In a medium bowl, combine cornstarch and a big pinch of salt. Add tofu and gently toss until thoroughly coated.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, turning occasionally, until browned on all sides, 5-7 minutes.

Transfer tofu to a paper-towel-lined plate and season with salt.

In pot used for noodles, stir together cabbage and carrot mix, stock concentrate, curry powder, chili sauce, 1½ cups water, and ¼ tsp sugar (3 cups water and ½ tsp sugar for 4 servings). Cover and bring to a boil over high heat. Cook until veggies are tender, 2-4 minutes.

Stir in coconut milk, drained noodles, and a squeeze of lime juice; season with salt and pepper. Cook until flavors have melded and coconut milk has fully dissolved, 1-2 minutes more. TIP: Add more water if you prefer a thinner broth; adjust seasoning with salt to taste.

Divide pho between bowls. Top with tofu, cilantro, peanuts, and as much Sriracha as you like. Serve with a squeeze of lime juice and any remaining lime wedges on the side.