Peel and finely grate 1-inch fresh ginger and finely grate 1 garlic clove. Place in a medium bowl. Add 1/2 cup natural creamy peanut butter, 3 tablespoons soy sauce or tamari, 3 tablespoons rice vinegar or lime juice, 3 tablespoons water, 2 teaspoons maple syrup, and 1 teaspoon toasted sesame oil.

Whisk until the sauce is smooth.

Thin with additional water, 1 tablespoon at a time, as needed.

Arrange two racks to divide the oven into thirds and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Drain 1 package extra-firm tofu, then wrap in a few layers of paper towels and set on a dinner plate. Weigh it down with a heavy object such as a skillet, saucepan, or large can, and let drain while the oven heats.

Trim the ends from 2 bunches broccolini. Peel 1 pound rainbow carrots and slice on a slight diagonal into ¼-inch-thick pieces. Coarsely chop ½ cup fresh basil and ¼ cup unsalted peanuts, and thinly slice 2 scallions.

Tear the tofu into bite-size pieces and place on the baking sheet. Drizzle with 2 tablespoons of the peanut sauce and 1 tablespoon soy sauce, sprinkle with a pinch of kosher salt and a few grinds of black pepper and toss to coat. Arrange into a single layer.

Roast for 15 minutes on the upper rack. Flip the tofu and roast until lightly browned, about 15 minutes more. Meanwhile, place the broccolini and carrots on a second baking sheet. Drizzle with 2 tablespoons avocado or olive oil, season with kosher salt and a few grinds of black pepper and toss to coat. Arrange into a single layer and roast on the lower rack until tender and lightly browned, about 15 minutes.

To serve, toss 1 1/2 pounds kohlrabi noodles with the chopped basil, and divide among four bowls. Top with the tofu, broccolini, carrots, and 1 cup shelled edamame. Drizzle with the remaining peanut sauce. Garnish with the scallions, peanuts, and 1/4 cup toasted coconut flakes.