Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　These rice noodles are a fast and fabulous dinner for anybody, And it is likely that it is particularly friendly to many of the people living with Crohn's Disease and Colitis.

　　

Ingredients

6–8 servings

　　3 Tbsp. peanut or vegetable oil

　　1 (14–16-oz.) package firm or extra-firm tofu, drained, cut into 2x1/2" planks

　　2 medium bell peppers, seeds and ribs removed, sliced into thin strips

　　8 oz. flat wide brown or white rice noodles

　　1/4 cup smooth natural peanut butter

　　3 Tbsp. soy sauce or tamari

　　3 Tbsp. unseasoned rice vinegar

　　2 Tbsp. brown sugar

　　1 Tbsp. fish sauce

　　2 Tbsp. fresh lime juice

　　4 oz. baby spinach

　　1/4 cup cilantro leaves

　　1/4 cup roasted salted peanuts, chopped

　　Lime wedges (for serving)

　　

Step 1

Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.

　　

Step 2

Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.

　　

Step 3

Meanwhile, cook noodles according to package directions.

　　

Step 4

Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.

　　

Step 5

Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.