Quick Plant Based Pho
This vegan pho is nourishing and filling without that heavy feeling! Perfect for a warming but light meal.Recipe is by Veg Me Up meal kits from Melbourne, Australia (see notes for details).
Servings 4 people
Cost $14
Ingredients
- 2 star anise, whole
- 2 tsp cinnamon
- 1 tsp ground cloves
- 2 brown onion
- 2 cm ginger
- 8 cup water
- 2 vegetable stock cube
- 8 tbsp soy sauce
- 2 tsp sriracha or hot sauce optional
- 400 g extra firm tofu
- 340 g rice noodles
- 4 small bok choy
- 2 carrot
- 1 lime
- 100 g fresh bean sprouts
- 4 stalk coriander
- 4 stalk mint
- 2 tsp ground coriander seeds
- 50 g peanuts
Instructions
- Peel and slice onion. Slice ginger into 4 pieces.
- Place medium sized saucepan on medium heat with all spices. Dry cook for 3 minutes, stirring constanlty. Add onion, ginger, water, stock cube and half of the soy sauce. Bring to the boil and simmer for 15 minutes.
- Place remaining soy sauce and sriracha hot sauce on a plate, mix well. Slice tofu into 1/2 cm thick squares and place on the plate to marinate. After 4 minutes, flip the tofu to marinate on the other side.
- Place rice noodles in a bowl and cover with boiling water. Allow to sit for 7-8 minutes until cooked. Drain and rinse noodles and set aside. Place fry pan on high heat with oil and fry tofu on both sides unti golden (roughly 2 minutes each side).
- Peel and grate carrot. Wash and slice bok choy lengthwise into smaller pieces and slice lime into wedges. Coarsley slice coriander. Strain the broth through a fine sieve catching the broth in a bowl or pan.
- Place rice noodles, bok choy, carrot and beansprouts in a bowl. Gently cover with boiling hot broth, garnish with fried tofu, peanuts, coriander and a lime wedge.
Notes
If you're in Melbourne, Australia this meal kit is available for purchase on the Veg Me Up website.
Daniela V says
Really enjoyed, thumbs up.
Daniela V says
More recipes, please, Liz!