Tofu & Veggie Peanut Noodles (Camping Peanut Noodles)
Tofu & Veggie Peanut Noodles (Camping Peanut Noodles)
Ingredients
For the Peanut Sauce (prepare at home)
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, or to taste
- 1/4 cup water, or as needed to thin
For the Noodles & Veggies (prepare at home)
- 14 ounces extra-firm tofu, pressed, cut into triangles
- 2 carrots, julienned
- 1 red bell pepper, sliced
On-site Cooking Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 2 green onions, sliced, for garnish
- 2 tablespoons chopped peanuts, for garnish
Instructions
- 1
At home: Prepare the peanut sauce by combining all peanut sauce ingredients in a jar. Shake well until smooth. Adjust water to reach desired consistency. Store in the refrigerator.
⏱️ 5 min
- 2
At home: Press the tofu to remove excess water. Cut into triangles. Julienne the carrots and slice the red bell pepper. Store prepped tofu and vegetables in separate airtight containers.
⏱️ 20 min
- 3
On-site: Heat vegetable oil in a large non-stick pan over medium-high heat on your portable stove.
⏱️ 1 min
- 4
Add the pre-cut tofu to the hot pan and fry until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
⏱️ 7 min
- 5
Add the julienned carrots and sliced red bell peppers to the same pan. Sauté for 3-5 minutes until tender-crisp.
⏱️ 5 min
- 6
While vegetables are sautéing, bring a pot of water to a boil. Add the wide rice noodles and cook according to package directions until tender, about 5-7 minutes. Drain well.
⏱️ 7 min
- 7
Return the cooked tofu to the pan with the sautéed vegetables. Add the drained rice noodles to the pan.
⏱️ 1 min
- 8
Pour the pre-made peanut sauce generously over the noodles, tofu, and vegetables. Stir thoroughly with a wooden spoon until all ingredients are evenly coated.
⏱️ 2 min
- 9
Serve immediately, garnished with sliced green onions and chopped peanuts.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu & Veggie Peanut Noodles (Camping Peanut Noodles)
Ingredients
For the Peanut Sauce (prepare at home)
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon sriracha, or to taste
- 1/4 cup water, or as needed to thin
For the Noodles & Veggies (prepare at home)
- 14 ounces extra-firm tofu, pressed, cut into triangles
- 2 carrots, julienned
- 1 red bell pepper, sliced
On-site Cooking Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons vegetable oil
- 2 green onions, sliced, for garnish
- 2 tablespoons chopped peanuts, for garnish
Instructions
- 1
At home: Prepare the peanut sauce by combining all peanut sauce ingredients in a jar. Shake well until smooth. Adjust water to reach desired consistency. Store in the refrigerator.
⏱️ 5 min - 2
At home: Press the tofu to remove excess water. Cut into triangles. Julienne the carrots and slice the red bell pepper. Store prepped tofu and vegetables in separate airtight containers.
⏱️ 20 min - 3
On-site: Heat vegetable oil in a large non-stick pan over medium-high heat on your portable stove.
⏱️ 1 min - 4
Add the pre-cut tofu to the hot pan and fry until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
⏱️ 7 min - 5
Add the julienned carrots and sliced red bell peppers to the same pan. Sauté for 3-5 minutes until tender-crisp.
⏱️ 5 min - 6
While vegetables are sautéing, bring a pot of water to a boil. Add the wide rice noodles and cook according to package directions until tender, about 5-7 minutes. Drain well.
⏱️ 7 min - 7
Return the cooked tofu to the pan with the sautéed vegetables. Add the drained rice noodles to the pan.
⏱️ 1 min - 8
Pour the pre-made peanut sauce generously over the noodles, tofu, and vegetables. Stir thoroughly with a wooden spoon until all ingredients are evenly coated.
⏱️ 2 min - 9
Serve immediately, garnished with sliced green onions and chopped peanuts.
⏱️ 1 min