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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.

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.

On-site: Heat vegetable oil in a large non-stick pan over medium-high heat on your portable stove.

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.

Add the julienned carrots and sliced red bell peppers to the same pan. Sauté for 3-5 minutes until tender-crisp.

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.

Return the cooked tofu to the pan with the sautéed vegetables. Add the drained rice noodles to the pan.

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.

Serve immediately, garnished with sliced green onions and chopped peanuts.


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.

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.

On-site: Heat vegetable oil in a large non-stick pan over medium-high heat on your portable stove.

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.

Add the julienned carrots and sliced red bell peppers to the same pan. Sauté for 3-5 minutes until tender-crisp.

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.

Return the cooked tofu to the pan with the sautéed vegetables. Add the drained rice noodles to the pan.

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.

Serve immediately, garnished with sliced green onions and chopped peanuts.
