Tofu Pho
Prepare a flavorful tofu pho with rich broth, aromatic spices, and fresh herbs for a comforting meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tofu | 500 | Grams |
| Rice Noodles | 250 | Grams |
| Vegetable Broth | 2 | Liters |
| Onion | 1 | Count |
| Ginger | 1 | Inch |
| Star Anise | 2 | Count |
| Cinnamon Stick | 1 | Count |
| Cloves | 4 | Count |
| Soy Sauce | 3 | Tbsp |
| Fish Sauce | 2 | Tbsp |
| Bean Sprouts | 200 | Grams |
| Lime | 1 | Count |
| Basil | 1 | Bunch |
| Cilantro | 1 | Bunch |
| Green Onions | 3 | Count |
| Jalapeno | 1 | Count |
Instructions
- In a large pot, add vegetable broth, onion, ginger, star anise, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 30 minutes.
- While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
- Remove the onion, ginger, and spices from the broth. Add soy sauce and fish sauce to the broth and stir well.
- In a separate pan, lightly fry the tofu cubes until golden brown on all sides. Set aside.
- Divide the cooked noodles into bowls. Top with tofu, bean sprouts, green onions, basil, cilantro, and jalapeno slices.
- Pour the hot broth over the noodles and toppings in each bowl. Serve with lime wedges on the side.
Prep
- Soak rice noodles in water for 30 minutes before cooking.
Kitchen equipment
Large PotFine Mesh Strainer