This Tofu Drunken Noodles in a Mason Jar is perfect for lunch and to add to your Meal Prep
The principle of the dishes in a mason jar is to stack all the ingredients one on top of the other. You can see the different layers of ingredients.
As the saying goes, we eat with our eyes first. When you have an appealing-looking lunch, it makes you more excited to eat healthy. While it’s common to pack oats and salads in mason jars, you can also use them to layer noodle and pasta dishes. For my Vegan Tofu Drunken Noodle in a Mason Jar, I pile in the sauce, noodles, and veggies into the glass containers for a lunch that’s as tasty as it is pretty.
The sealed jars can be stored in the fridge for up to five days, so prep can be done on Sunday night for the entire week of lunches. This recipe makes 4 servings, but can easily be doubled to feed more people.
Start by browning your tofu in a hot pan with garlic and ginger, before making an Asian-inspired sauce with tamari, maple syrup, sriracha sauce, and rice vinegar. You can also add a tablespoon of red curry paste to give a kick of heat – add as little or as much as you like, depending on how spicy you prefer your noodles.
Once you’ve made the sauce, begin layering your ingredients. You could technically mix everything ahead of time, but the jars are more attractive when each portion remains separate. Split the sauce evenly between the jars, followed by the noodles, veggies, and tofu. Don’t forget to garnish with cilantro, sesame seeds, and a lime wedge.
You can eat these Vegan Tofu Drunken Noodles directly out of the jar, or empty them into a bowl. Just give the jar a little shake first to help incorporate the sauce throughout. Be careful if you take these to the office with you – your coworkers will be jealous of your beautiful lunch!
- Bell pepper
- Shiracha sauce
- Tamari sauce
- Rice vinegar
- Maple syrup
See recipe card for quantities
Cut your tofu in small cubes about ½ inch
Heat the oil in a pan and brown the diced tofu with the garlic and ginger for about 5 minutes. Put aside.
Make the sauce by mixing the tamari sauce, rice vinegar, Sriracha and maple syrup
Cook you noodle, follow the direction on the package
Add all the ingredients in the Mason jar one at a time. Start with the sauce, followed by the cooked rice noodles, then add the chopped red pepper, diced fried tofu, green onion, and garnish with the cilantro, sesame seed, and lime. Seal carefully.
Drunken Noodles is the literal translation of Pad Kee Mao because the theory is that these spicy Thai noodles should be eaten with an ice-cold beer and that they are a great cure for a hangover
Drunken noodles have a strong savory taste due to the presence of various sauces such as soy sauce or tamari sauce.
Tofu Drunken Noodles- Mason Jar lunch
- ½ package rice noodles cooked
- 2 green onions sliced
- 14 ounce extra firm tofu cubed
- 1 clove garlic finely chopped
- 1 teaspoon ginger finely chopped
- 3 tablespoon tamari sauce
- 1 tablespoon maple syrup
- 1 tps Shiracha
- 1 teaspoon rice vinegar
- 1 red pepper cut into small cubes
- 3 tablespoon oil
- Fresh cilantro and sesame seeds for garnish
- 1 lime
- Heat the oil in a pan and brown the diced tofu with the garlic and ginger for about 5 minutes. Put aside.
- For the sauce, add the tamari, maple syrup, shiracha and rice vinegar to a boewl and stir to combine everything.
- Add all the ingredients in layers in the Mason jar one at the time. Start with the sauce , the cooked rice noodles, then add the chopped red pepper, diced fried tofu, green onion, and garnish with the cilantro, sesame seed and lime. Seal carefully.
- You can eat these Vegan Tofu Drunken Noodles cold or hot directly out of the jar, or empty them into a bowl. Just give the jar a little shake first to help incorporate the sauce throughout