Here’s the third in a series of recipes I featured with a simple tofu-and-bell-pepper preparation. We gave it an Asian spin for a final night of leftovers!

Ingredients:

• 2 tablespoons olive oil, divided
• 1 medium yellow onion, thinly sliced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 2 red bell peppers, thinly sliced
• 1 (14-ounce) package firm tofu, cubed
• 1/2 lime
• 2 tablespoons low-sodium soy sauce
• Rice noodles
• Chopped peanuts
• Cilantro (optional)

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, cumin, and chili powder; saute for 5 minutes. Add the bell pepper and saute for an additional 6 minutes, until the peppers are soft; transfer the mixture to a bowl.
2. Heat the remaining tablespoon oil in the pan. Add the tofu and cook for a final 6 minutes. Return the bell pepper mixture to the pan, along with the juice from 1/2 a lime, and the soy sauce.
3. Meanwhile, cook rice noodles according to package directions. Rinse under cold water and set aside.

For each preschooler-sized portion, I served 1/2 cup rice noodles with 1/2 cup tofu mixture. Sprinkle with chopped peanuts and cilantro to taste for serving.