Grilled Tofu/Steak/Chicken with Coconut Curry Sauce

By Hklbrries

"Pick your protein for this richly sauced entree, adapted from 'Campfire Cuisine.' Because it needs no refrigeration, tofu is recommended for backpacking. Choose steak or chicken for car camping because they can be kept on ice."

Tips:

Make sauces at home in advance.

Begin marinating meats at home, 24 hours before preparation.

Chop garlic, onion, veggies at home.

Combine spices at home, and bring ready to toss into a dish.

Prepare dishes that have shorter shelf life first - maybe fish on the first night of your tripo, then meat, then veggies or tofu.

Ingredients

• 1 can (14 ounces) unsweetened light coconut milk
• 1/4 cup smooth peanut butter
• 2 tbsp brown sugar
• 1 tbsp curry powder
• 1 tsp ground coriander
• 1 tsp salt
• 1/4 to 1/2 tsp ground red pepper
• Juice of 1 lime
• 2 pounds tofu (firm or super firm), steak (flank or skirt) or chicken (boneless breasts)
• Olive oil or nonstick cooking spray
• Freshly ground black pepper
• 4 green onions, thinly sliced

Details

Servings 8

Preparation

Step 1

Mix coconut milk, peanut butter, brown sugar, curry, coriander, 1/2 tsp of the salt, red pepper and lime juice in a small saucepan. Heat to a boil over medium-high heat. Lower heat to simmer, stirring occasionally, until sauce thickens, about 10 minutes.

Slice tofu lengthwise into 3/4-inch thick slices; lightly coat each slice with olive oil spray. Season with remaining 1/2 tsp salt and black pepper. Grill until warmed through, about 3 minutes per side. (If using steak or chicken, grill to desired doneness). Place the tofu or meat on plates; top with curry sauce and green onions.

Nutrition Information:
Per serving
264 calories
17 g fat (5 g saturated)
21 g protein
12 g carbohydrates
0 g cholesterol
4 g fiber
369 mg sodium