Easy vegetarian pho with tofu
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Charred ginger and shallots add extra flavour to this easy vegetarian pho with tofu and lots of aromatic herbs.
Ingredients
For the pho
- 4cm piece fresh ginger, peeled and thinly sliced
- 6 Thai shallots or 1 banana shallot, halved
- 2 dried red chillies
- 2 fresh red chillies, 1 left whole, 1 thinly sliced
- 2 star anise
- 1 tbsp coriander seeds
- 4 green cardamon pods
- 2 cloves garlic, peeled and sliced
- 600ml/21fl oz vegetable stock
- piece dried kombu
- 25g/1oz palm sugar
- 1 tbsp nutritional yeast flakes
- 200g/7oz fat rice noodles
- vegetable oil, for deep-frying
- 4 baby carrots, peeled, then peeled into strips
- 100g/3½oz bean sprouts
- 150g/5½oz puffed tofu
- 2 tbsp coriander leaves, left whole
- 2 tbsp mint leaves, left whole
- 2 tbsp basil leaves, left whole
- 2 fresh limes, 1 juiced and 1 cut into wedges
- 4 spring onions, thinly sliced
For the spicy sauce
Method
Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened.
While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute.
Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan.
Add the noodles and cook in the stock according to the packet instructions.
Mix all the sauce ingredients together in a bowl.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce.
Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side.
