Vegan Pho with Tofu

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I was very excited to try out Pho, I heard so many great things about it and how flavorful it is! The very first time I tried it in resturant, it was instant love at first bite and I just knew I would have to try to recreate this on my own. Now, I will consider this an “easy pho” because I do use a pre-made vegetable broth for my base but I am really happy with how it turned out! Hope you guys enjoy 🙂

Serving: 4 Large bowls

What you need: 

  • 2 Whole cinnamon sticks
  • 3 Whole cloves
  • 2 Star anise
  • 4 Inch fresh ginger, peeled and chopped
  • 1 TBS of dried basil, paprika & garlic powder
  • 2 TBS of black pepper
  • 3 TBS of low sodium soy sauce
  • 1 Large yellow onion, Quartered
  • 32 Oz low sodium vegetable broth
  • 4 Cups of water
  • 1 Bag of Maifun rice sticks or any brand rice noodle
  • 1 Bag of baby bok choy
  • 1 Cup of sliced shiitake mushrooms
  • Mung bean sprouts
  • Green onion, chopped
  • Thinly sliced jalapeno
  • Fresh mint
  • Fresh Cilantro
  • 1 Container of extra firm tofu
  • Avocado oil

Method:

  1. In a large pot without any oil, toast cinnamon sticks, cloves and star anise for about 2-3 minutes.
  2. Once toasted add broth, water,  soy sauce, onion, ginger and seasonings all together in pot. Let simmer together for about 30-40 minutes. Once done, sift out the cloves, cinnamon, star anise and onion. (The smell is amazing!!)
  3. To prepare the tofu: Allow tofu to drain on a paper towel for about 15 minutes to get excess water out of it. Cube in small pieces,coat with olive oil and bake until golden brown and crunchy on the outside.
  4. Saute mushrooms in 1 tps of avocado oil until tender and set a side.
  5. Peel apart bok choy in individual leaves and quickly saute in pan with 1 tsp of avocado oil, set a side.
  6. Chop jalapeno and green onion.
  7. For the rice sticks or noodles, cook according to the directions on the box.
  8. Add 2 large spoon fills of hot broth into bowl and add handful of noodles
  9. Garnish with tofu, bean sprouts, green onion, mushrooms, bok choy, mint and cilantro. Add more broth over the top to fill bowl.

I also added a little crush red pepper for some added heat! The smell of this Pho was so amazing and I loved the delicate flavors!

Until next time,

-T

One thought on “Vegan Pho with Tofu

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