Name: Vegan Pho with Spicy Tofu
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 4 servings
Ingredients: 500 g chinese cabbage (approx. 500 g / 1 lb); 4 stalk celery stalks (120 g); 3 null carrots (3 medium (250 g)); 1 null apple (1 Fuji); 1 null onion (1 large); 5 cm ginger (2 inch piece); 1 bunch fresh coriander (stalks for the broth); 1 null star anise (.); 2 tsp coriander seeds (.); 3 null cloves (.); 2 piece ceylon cinnamon (2.5 cm / 1 inch each); 1 null dried shiitake mushrooms (1 large); 4 tbsp nutritional yeast (.); 2.5 tsp sea salt (more to taste); 1 tbsp lime juice (.); 200 g rice noodles (or zoodles); 200 g extra firm tofu (pressed); 200 g green beans (.); null null peanut oil (for frying); null null fresh coriander (for serving); null null fresh mint (.); 1 null red chilli (sliced); 1 null spring onion (sliced); 3 tbsp tamari (or soy sauce or vegan fish sauce); null null sambal oelek (to taste (optional))

Instructions

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1

Wash [ginger] and slice it (no need to peel it) into thin slices lengthwise. Spread slices of [ginger] and quartered [onion] on a baking tray. Place under a grill / broiler (175° C / 390° F) for about minutes (15) to get a nice char. Keep an eye on them and flip them every 5 minutes to make sure they get charred on all sides. Let them cool and rinse under a cold tap to get rid of any flaky charred bits.
2

Dry roast all the spices: [ceylon cinnamon], [coriander seeds], [cloves] and [star anise] in a small pan until aromatic and fragrant. Make sure you give the pan a shake very frequently as they can burn easily.
3

Wash all the [vegetables] well. Chop (no need to peel them if scrubbed well) the [carrots] and [apple]. Slice [celery stalks] and chop [chinese cabbage] leaves into a rough dice. Place all of them in a large pot with a lid together with charred aromatics, toasted [spices], [fresh coriander] stalks, [dried shiitake mushrooms] and [sea salt]. Pour water (1.75 litre) into the pot. Place the lid on and bring to a simmer. Simmer, covered, for about minutes (60).
4

Cut your [extra firm tofu] into equal size pieces. Place them in a shallow dish and marinate in tamari (1 tbsp) and a touch of [chilli paste] (I used [sambal oelek]). After a few minutes, flip them to the other side to make sure it's seasoned evenly.
5

Fry [tofu] in peanut oil (1 tbsp) until golden on both sides. Blot on a piece of kitchen towel. You could also bake it, but it will take longer. Spread marinated [tofu] on a paper-lined baking tray and bake it in a 180° C / 355° F oven for about minutes (30), flipping once half way through the baking.
6

While the broth is simmering, place [nutritional yeast] in water (0.75 cup). Set aside for the murkier liquid to settle at the bottom.
7

Cook your [rice noodles] according to the instructions on the packet. It's worth undercooking them a touch as when they get immersed in a steaming hot broth they'll soften a little more. Instead of [rice noodles], you could also use [zucchini strands] (zoodles) if you want a lighter meal.
8

Cut [green beans] on the diagonal. Heat up peanut oil (1 tbsp) in a small pan / wok and once hot, add sliced [green beans]. Stir-fry for minutes (2) until cooked but still crunchy. Season with [salt] and [pepper]. Set aside.
9

Strain the broth through a fine sieve - squeeze as much liquid out of the [veggies] as you can. Season with [lime juice] (I used lime juice (2 tbsp)), [nutritional yeast extract] (only use the clear part floating on the top, discard the murkier stuff), and [tamari] (soy sauce) or [vegan fish sauce] to taste.
10

Place a cluster of [noodles], a few bits of [tofu] and stir-fried [beans] in each soup bowl. Pour hot soup on top. Garnish with sliced [spring onion], hot [red chilli] slices, [chilli sauce] of choice (optional), [fresh mint] and [fresh coriander] leaves.