Vietnam · Plant-based · No. 251
Vietnamese-Style Tofu & Vegetable Pho
A single portion of Vietnamese cooking, ready in 24 minutes with 9 minutes of prep. Vegan, and written for one, so there is nothing to halve.
Vegan
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.
- 4
Strain the spices out of the stock (or leave them in for extra flavour) and bring it back to a simmer.
- 5
Divide the noodles and beansprouts into a bowl, pour over the hot broth, and top with the tofu, sliced chilli and herbs.
- 6
Season to taste, then serve with a lime wedge.
