Prep time: 20 minutes
Cook Time: 20 minutes
Total time: 40 minutes
Yield: 6 starter or 4 entrée servings
1 tablespoon oil
1 medium onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small sweet potato, peeled and cut into thin strips
1/2 teaspoon salt
2 tablespoons soy sauce
1 quart low sodium chicken broth
1-inch piece fresh ginger, peeled and minced
3 tablespoons The Heat Is On peanut butter
1 package (8-ounce) extra firm tofu, cut into cubes
1 can (15-ounce) light coconut milk
Juice of 1 lime
4 ounces (1/3 of a 12-ounce package) uncooked rice noodles
3 scallions, sliced (plus more for garnish)
1/2 cup roughly chopped cilantro leaves (plus more for garnish)
1. Heat oil in a large pot over medium heat. Add onion, bell pepper, and sweet potato to the pot and sauté until starting to soften, about 5 minutes.
2. Sprinkle with salt, then add soy sauce, chicken broth, and minced ginger. Bring to a gentle boil and let simmer 5 minutes.
3. Whisk in the The Heat is On peanut butter, add the tofu cubes, then turn heat down to medium low. Add coconut milk, lime juice, and rice noodles. Cook for about 5 minutes to soften the noodles, and then stir in the scallions and cilantro. Serve with a little more cilantro and a few scallion slices on top for garnish.