Name: Rice Noodles and Tofu | Epicurious
Cook time: 30 minutes
Total time: 30 minutes
Yield: 6–8 servings
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)

Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini

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.

Recipe notes

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