Rice Noodles and Tofu in Peanut Sauce
A satisfying Asian-inspired dish featuring crispy pan-fried tofu and rice noodles tossed in a creamy peanut sauce with bell peppers and fresh spinach, garnished with cilantro and crushed peanuts.
Ingredients
- •3 Tbsp peanut or vegetable oil
- •1 package firm or extra-firm tofu
- •2 medium bell peppers
- •8 oz rice noodles
- •¼ cup smooth natural peanut butter
- •3 Tbsp soy sauce
- •3 Tbsp unseasoned rice vinegar
- •2 Tbsp brown sugar
- •1 Tbsp fish sauce
- •2 Tbsp fresh lime juice
- •4 oz baby spinach
- •¼ cup cilantro leaves
- •¼ cup roasted salted peanuts
- •1 to taste lime wedges
Cooking Instructions
- 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.
14 min
- 2.
Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
5 min
- 3.
Meanwhile, cook noodles according to package directions.
8 min
- 4.
Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
3 min
- 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.
5 min