Pick your protein for this richly sauced entree, adapted from "Campfire Cuisine."

Because it needs less refrigeration, tofu is recommended for backpacking.

Choose steak or chicken for car camping because then they can be kept on ice.

1 can (14 ounces) unsweetened light coconut milk¼ cup smooth peanut butter2 tablespoons brown sugar1 tablespoon curry powder1 teaspoon each: ground coriander, salt¼ to ½ teaspoon ground red pepperJuice of 1 lime2 pounds tofu (firm or super firm) or steak (flank or skirt) or chicken (boneless breasts)Olive oil or nonstick cooking sprayFreshly ground black pepper4 green onions, thinly slicedMix coconut milk, peanut butter, brown sugar, curry, coriander, ½ teaspoon of the salt, red pepper and lime juice in a small saucepan. Heat to a boil over medium-high heat. Lower heat to simmer, and simmer stirring occasionally until sauce thickens, about 10 minutes.Slice tofu lengthwise into ¾-inch thick slices; lightly coat each slice with olive oil spray. Season with remaining ½ teaspoon 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 onion.