Ingredients

• 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)

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.
2. Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
3. Meanwhile, cook noodles according to package directions.
4. Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
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.