Tofu & Vegetable Pho
A Vietnamese dinner sized for one person, ready in 24 minutes. Vegan.
Per portion
Calories from protein 19%, carbs 46%, fat 35%. Estimated from the ingredients.
Roughly £2.90 a portion.
Method
- 1
Simmer the vegetable stock with the star anise, cinnamon stick, ginger and garlic for 8–10 minutes to infuse, then stir in the soy sauce.
- 2
Meanwhile, cook the rice noodles according to the packet instructions and drain.
- 3
Pan-fry the tofu cubes in a little oil for 4–5 minutes until golden on the outside, then lift out and fry the mushrooms in the same pan for 2–3 minutes until softened.
- 4
Strain the spices out of the stock (or leave them in for extra flavour), bring it back to a simmer and add the pak choi for 2 minutes until just tender.
- 5
Divide the noodles and beansprouts into a bowl, pour over the hot broth with the pak choi, and top with the tofu, mushrooms, sliced chilli and herbs.
- 6
Taste and add a dash more soy only if it needs it, then add black pepper and serve with a lime wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/tofu-and-vegetable-pho/
