Bring a pot of water to a boil. Add the noodles and cook until just al dente according to package directions.
While the water is boiling, whisk together the lime juice, brown sugar, vegetable broth, vinegar, soy sauce, chili paste and peanut butter until smooth. Set aside.
Drain and press the tofu, removing as much water as possible. Heat the tablespoon of oil in a cast ironskillet (or other skillet) over medium heat. Crumble in the tofu directly into the pan and stir, breaking up the tofu as much as possible. Cook until very dry and most moisture is gone, about 5-7 minutes.
While the tofu is cooking, prep the vegetables.
Add the cooked noodles, spinach and sauce to the skillet. Toss for 3-4 minutes until warmed through and spinach is wilted. The sauce should have reduced and thickened with the noodles and spinach.
Stir in the peanuts, cilantro and scallions. Divide onto plates and serve immediately.
*This makes two large servings or 4 smaller portions.