Prep Time:	20 mins
Cook Time:	20 mins

Ingredients:

• 8 oz rice sticks (noodles)
• 1/4 cup tamari or other soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp tomato paste
• 2 tsp light brown sugar
• 1/8 tsp cayenne
• 1 tbsp peanut oil
• 4 oz extra-firm tofu, cut into 1/2 in-wide strips
• 1 small red bell pepper, seeded and cut into 1/4 in-wide strips
• 3 scallions, chopped
• 2 garlic cloves, minced
• 2 tbsp chopped fresh cilantro leaves
• 1 cup fresh bean sprouts
• 1/4 cup chopped unsalted roasted peanuts
• lime wedges for garnish

1. Bring a large pot of water to a boil. Add the rice sticks and turn off the heat. Allow the rice sticks to soak until soft, about 15 mins. Drain and set aside.
2. In a small bowl, combine the soy sauce, lime juice, tomato paste, brown sugar, and cayenne, stirring to blend. Set aside.
3. In a large wok or skillet, heat the oil over medium-high heat. Add the tofu and cook, stirring, until golden brown on all sides, about 3 mins. Remove from the wok with a slotted spoon and set aside.
4. Add the bell pepper, scallions, and garlic to the wok and stir-fry until softened, 2 to 3 mins. Add the soy sauce mixture and bring to a simmer. Stir in the drained noodles, cilantro, and tofu and stir-fry until heated through, about 2 mins.
5. Transfer to dinner plates and sprinkle with the bean sprouts and peanuts. Garnish with lime wedges and serve hot.