- Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Toss cubed tofu with about 1 tablespoon soy sauce and the bell peppers with a little oil. Put on baking sheet and bake for 20-25 minutes, until tofu is slightly browned and peppers are cooked to your liking.
- In a large mixing bowl, whisk together the peanut butter, ¼ cup soy sauce, honey, sriracha, garlic, and lime juice. Mixture will be thick for now. Set aside.
- Make your rice noodles according to package directions. Set aside ½ cup of the water.
- Drain noodles, add reserved water to peanut sauce until smooth, and gently mix everything together with the coleslaw mix. Serve with desired toppings and enjoy!
Recipe created in partnership with Mia Swinehart at @gatherednutrition.
