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.
- Bell pepper
- Sriracha sauce
- Tamari sauce
- Rice vinegar
- Maple syrup
See the recipe card for quantities
Instructions step-by-step with photos
Step 1: Cut your tofu into small cubes about ½ inch
Step 2: Heat the oil in a pan and brown the diced tofu with the garlic and ginger for about 5 minutes. Put aside.
Step 3: Make the sauce by mixing the tamari sauce, rice vinegar, Sriracha and maple syrup
Step 4: Cook your noodle, follow the directions on the package
Step 5: 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