If you don’t mind a lot of slicing, this is a great recipe! It has lots of different flavors, textures and spice that combine so satisfyingly on the palate.
If have access to a grill, we try to take advantage of it. Everything tastes better cooked over charcoal or a campfire, even tofu!
We usually do stir-fry over rice, but we saw a recipe recently that used udon noodles, extra dark soy sauce and oyster sauce for a dark, caramelized Asian spin on our usual recipe.
Better than chicken, this Indian tofu dish is easy to make and a staple for life on the road.
We are Girl Hobo and Rusty (Ren and Troy), two greys who met on the Appalachian Trail. We started a life together, converted a van to travel and hike across the country, and we like to eat well. Now, we’re sharing what we’re learning on the road, and we’d love you to join us!