Lightweight yellow curry with tofu

Summary

675 g total weight (dry ingredients)

1.50 l total volume dry ingredients (approx.)

This recipe uses perishable ingredients. You should use your own judgement as to whether it's suitable for your hike.

Water and fuel

1 l total water

1.50 units of fuel

Ingredients

1 tbsp oil

2 tbsp yellow curry paste

350 ml water for curry sauce

200 g spiced firm tofu, vacuum packed, with a long use-by date

150 g snow peas

½ cup dried green peas

50 g coconut milk powder

1 tsp sugar

1 vegetarian stock cubes (each cube makes 1 cup of stock)

100 g vermicelli rice noodles

650 ml water to soak noodles

Packing for your hike

Put vermicelli rice noodles, dried green peas, snow peas and sugar in separate bags. Double-bag the yellow curry paste.

Before cooking

Boil water for soaking noodles (see ingredients). While waiting for water to boil, cut tofu into squares, and trim snow peas.
When water has boiled, soak noodles for 5 minutes. Drain noodles and set aside, covered.

Cooking

Heat oil over medium heat. Cook curry paste, stirring, for 2 minutes or until fragrant.

Add water, stock cubes, dried green peas, coconut powder and sugar, and stir to combine. Bring to the boil then simmer, uncovered, for 5 minutes.

Add tofu and snow peas. Cook, stirring occasionally for 2-3 minutes.

Divide noodles and curry among bowls and serve.

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Lightweight yellow curry with tofu