Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Dinner Recipes

This Easy Veggie Pho Is Your Cure for Cold Backcountry Nights

This nutrient- and protein-packed dish rivals what you can get at your favorite Vietnamese noodle restaurant back home.

Lock Icon

Join O+ to unlock this story.

Already have an Outside Account? Sign in

Outside+ Logo

All-Access
Intro Offer
$3.99 / month*

  • World-class journalism from publications like Outside, Ski, Trail Runner, Climbing, and Backpacker.
  • Annual print subscription to Outside Magazine + 2 Gear Guides.
  • Outside Watch – Award-winning adventure films, documentaries, and series.
  • Gaia GPS – Premium backcountry navigation app.
  • Trailforks – Discover trails around the globe.
  • Outside Learn – Expert-led online classes on climbing, cooking, skiing, fitness, and beyond.
Join Outside+
Backpacker

Digital + Print
Intro Offer
$2.99 / month*

  • Annual subscription to Backpacker magazine
  • Access to all member-exclusive content and gear reviews on Backpacker.com
  • Ad-free access to Backpacker.com
Join Backpacker


*Outside memberships are billed annually. Print subscriptions available to U.S. residents only. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Ingredients

  • 7 oz. extra firm tofu
  • 4 cups fresh broccoli florets (about 1 head of broccoli)
  • 1 cup shredded carrots
  • 2 cups shredded cabbage (coleslaw mix works fine)
  • 1 small yellow onion, thinly sliced
  • 1 bunch of green onions, chopped, tops only
  • 1 1/2 cups sliced white mushrooms
  • 4 oz. thin rice noodles

Broth

  • 4 tsp. bouillon powder
  • 1 tsp. ground ginger
  • 1/2 tsp dried cilantro
  • 1/4 tsp. ground coriander
  • Dash ground cloves
  • 2 packets soy sauce
  • 4 packets hoisin sauce
  • 1/4 tsp. Sriracha (optional)

Preparation

At Home

1. Freeze the tofu for at least a day and then defrost it overnight in the refrigerator—this will allow it to dehydrate properly. Once the tofu has thawed, drain all the liquid and cut into ½-inch cubes. Place the prepared tofu on dehydrator trays. If the pieces are crumbly, use mesh tray liners.

2. Dehydrate tofu at 135°F (57°C). Every 2 hours, rotate the trays and move the pieces around to break up any clumps. The tofu is done when it’s very firm and dry to the touch, which may take 4 to 8 hours or longer, depending on your kitchen’s humidity. It should break in half easily, rather than bending.

3. Allow the tofu to cool for 30 to 60 minutes, then package in an air-tight container.

4. Bring a stockpot of water to a boil. Add the broccoli, carrots, and cabbage. Wait for the water to return to a boil, then cook the vegetable mix for 3 to 4 minutes. Drain and rinse with cold water to stop the cooking process.

5. Spread the vegetables onto dehydrator trays. Place the sliced yellow onion, green onions, and mushrooms onto separate trays. Dehydrate vegetables at 125°F (52°C) for 4 to 8 hours or until completely dry.

6. Once the vegetables are dry, pack them with tofu, rice noodles, and dry both ingredients in a container or zip-top bag. Store sauces separately. 

In Camp

1. Bring 32 ounces of water to a boil.

2. Turn off the stove and add the soup mixture, soy sauce, hoisin sauce, and Sriracha. Mix well, cover, and let sit for 5 minutes.

3. Stir occasionally to make sure the noodles are completely covered with water. Once fully rehydrated, stir and enjoy.