Place the spinach and the water in a small saucepan over medium-high heat. Bring the water to a boil and cook, stirring continuously, until spinach is wilted. Pour the spinach mixture through a fine mesh strainer lined with cheese cloth. Retain the liquid. Gather up the cheesecloth to form a bundle and squeeze the excess moisture from the spinach into the reserved liquid.

Transfer the spinach to a food processor and blitz until a paste forms. Set the reserved steaming liquid and the spinach puree aside.

Whisk the salt and the flour together and pile it onto a counter in a mountain-like formation. Create a well in the center of the flour mixture and add the eggs followed by the spinach puree and the reserved steaming liquid.

Beat the eggs in the center, then begin pushing the dry ingredients into the wet until a loose dough forms. Using your hands, knead the excess flour into the dough until it is slightly tacky and silky to the touch. Wrap the dough in plastic wrap and let rest for 1 hour.

Divide the dough into quarters. Dust each quarter with cornstarch, then roll out the dough. Using a pasta roller, roll the dough out until 1/16 of an inch thick. I rolled my dough to setting number 4 on the Kitchen Aid Pasta Attachment. From here you can either cut the sheets of dough into noodles by hand or use a spaghetti cutter - I used the Kitchen Aid attachment.

Once cut, separate the individual noodles, then dust with additional cornstarch. Form the noodles into bundles and place them on a baking sheet dusted with cornstarch. Refrigerate until ready to use.

Place the avocado, chilies, garlic, ginger and cilantro in a large food processor and blitz until a thick, creamy paste forms.

In a small bowl, whisk the coconut milk, fish sauce and lime juice together and set aside.

Add the salt and sugar to the food processor and set it to low. Stream in the coconut milk mixture until a smooth dressing forms.

Transfer the sauce to a bowl, cover and refrigerate until ready to use.

Place the tofu in a medium sized bowl and set aside.

In a small bowl, whisk the garlic, soy sauce, Shaoxing wine, honey, and chili oil together. Pour the mixture over the tofu and let marinate for 1 hour.

Heat the vegetable oil in a wok until shimmering. Add the tofu to the wok and organize the pieces to form an even layer. Pour the remaining marinade over top. Let the tofu sear over medium heat undisturbed for 5 minutes. Flip each piece and repeat the previous step.

Transfer the tofu to a plate and keep warm until ready to eat.

Heat the vegetable oil in a large wok until shimmering. Add the broccolini and the garlic to the wok and pour the soy sauce over top. Saute until the broccolini stems are tender, about 5-7 minutes. Transfer the broccolini to a plate and keep warm until ready to serve.

While the broccolini is cooking, place a large pot of water over high heat. Bring the water to a boil and add a generous pinch of salt. Add the noodles and cook for 3 minutes or until tender. Drain and rinse the noodles and toss them in the sesame oil. Set aside.

Place the peanuts, coconut, salt and sugar in a large food processor and pulse until the mixture resembles coarse sand. Transfer the nut mixture to a bowl and set aside.

Divide the noodles amongst four bowls. Place 3-4 pieces of the tofu on top of the noodles followed by 3-4 broccolini spears. Add a handful of cucumber slices and beansprouts and a sprinkling of green chili slices. Finally, spoon some of the Green Coconut sauce over the lot and add a dusting of the peanut mixture.

Serve immediately with something cleansing. ;)