Name: Vegan Tofu Mushroom Pho
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 null yellow onions; 1 null ginger (thumb-sized); 1 null cinnamon stick; 5 null star anise; 0.5 tbsp coriander seeds; 3 liter water; 3 null carrots; 250 g white mushrooms; 2 null daikon radish ((can sub with 4 celery sticks)); 2 tsp salt (or mushroom seasoning); 1 tbsp sugar; 1 null kombu (a type of seaweed); 1 tbsp vegan fish sauce ((sub with soy sauce)); 200 g king oyster (mushroom); 400 g extra firm tofu (or medium firm); 2 tbsp vegetable oil (for frying); 400 g rice noodles; 3 null scallions (thinly sliced); 1 bunch cilantro; null null thai basil ((optional)); null null lime (wedges); null null chilli (slices (optional)); null null hoisin sauce; null null sriracha

Instructions

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1

Chop the onions (1 yellow) in half, and slice the ginger (1 thumb-sized) thinly (no need to peel).
2

Roast the onions (1 yellow), ginger (1 thumb-sized) slices, stick (1 cinnamon), anise (5 star), and coriander seeds (0.5 tbsp) on a pan or open flame for about 3-5 minutes, flipping to char both sides of onion and ginger.
3

Once the [spices] are fragrant, remove from heat. When cool enough, remove the charred outer layer of the onions (1 yellow) and ginger (1 thumb-sized) with a knife.
4

Wrap the [spices] in a cheese cloth or spice bags.
5

Wash and chop the carrots (3), white mushrooms (250 g), and radish (2 daikon) into large chunks.
6

In a pot, combine the water (3 liter), chopped [vegetables], kombu (1), and [spice bags]. Bring to a boil.
7

Add salt (2 tsp), sugar (1 tbsp), and vegan fish sauce (1 tbsp).
8

Cover the pot with a lid and simmer for at least 30 minutes.
9

Pat dry the extra firm tofu (400 g) block and cut into thin slices.
10

Wash the king oyster (200 g) mushroom and slice in half. Optionally, score the mushroom to create a criss-crossed pattern.
11

Heat vegetable oil (2 tbsp) in a pan over medium-high heat. Once hot, add the king oyster (200 g) mushroom and extra firm tofu (400 g) pieces.
12

Let them cook for about 5 minutes until crispy and golden brown on one side. Flip and cook until golden brown on the other side. Season with [salt] to taste.
13

Remove from heat once golden.
14

Wash and chop the scallions (3).
15

Wash the cilantro (1 bunch) and [thai basil], then remove the stems.
16

Cook the rice noodles (400 g) according to package instructions. Drain and rinse under cold water to stop cooking and prevent sticking.
17

Season the broth to your taste with additional [salt] and [sugar] if needed. Use a strainer to remove the [vegetables] and [spices] from the broth.
18

In a bowl, add the rice noodles (400 g), followed by the toppings ([crispy tofu], [king oyster mushroom], [thinly sliced scallions], [thai basil], [cilantro], [lime wedges], and [chilli slices]), then pour over the hot [broth].
19

Add [hoisin sauce] and [sriracha] and a squeeze of [lime] to your liking, then enjoy!