Tofu Pho

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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Ingredients:

Broth:
1 cinnamon stick
1 star anise
1 large yellow onion, peeled and roughly chopped
2 green onions, chopped
2 large garlic cloves, sliced
2-inch piece of fresh ginger, peeled and roughly chopped
4 carrots, peeled and roughly chopped
4 cups (unsalted) vegetable stock
1 Tablespoon Bragg’s Liquid Aminos (or soy sauce)

Other Ingredients:
1/2 block tofu, cut into cubes
2 Tablespoons coconut oil (or another oil suitable for medium-high heat cooking)
1/2 pound dried, flat rice noodles
1.5 cups broccoli, chopped
2 heads of baby bok choy, chopped
1/4 cup snow peas, chopped

For serving:
1 lime, cut into wedges
2 large sprigs of Thai basil
1 jalapeño, sliced
1 cup fresh mung bean sprouts
sprinkle of red chile pepper flakes

Instructions:

Preheat oven to 350 degrees F.

In a large pot over medium heat, dry roast cinnamon stick and star anise for one minute. Add the onions, garlic, ginger, and carrots. Saute for about 5 minutes, until frangrant, stirring to prevent sticking. Add the stock and Liquid Aminos. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Toss tofu with oil and lay flat on sheet pan. Bake for about 30 minutes, flipping every 10 minutes, until tofu is crispy on the outside. Set aside.

Place noodles in a large bowl. Cover with hot water and soak for about 8 minutes. (The soaking time depends on the width of your noodles. I used 1/16″ noodles which require little soaking time.) The noodles should be firm, but not hard. Drain and set aside.

While broth is simmering, tofu is baking, and noodles are soaking, lightly steam your veggies for 5 minutes. They should be bright green and crisp, but not tough.

Assemble: divide noodles, tofu, and vegetables into two bowls. Top with broth. Serve lime, basil, peppers, mung beans, and red pepper flakes on the side and add into your soup, if desired.

Serves 2.

From fortheloveoffoodblog.com