Name: Vegan Pho with Tofu
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 1 large onion; 3 inch fresh ginger root (peeled); 4 clove garlic cloves (peeled); 2 tbsp vegetable oil; 3 null star anise; 2 null cinnamon sticks; 4 null cardamom pods; 3 null whole cloves; 2 tsp coriander seeds; 6 cup water; 6 cup vegan beef; 0.25 cup soy sauce; 2 tbsp nutritional yeast; 1.5 tbsp hoisin sauce (vegan oyster sauce substitute); 1 tbsp vegan fish sauce; 1 tbsp sugar; 0 null salt (to taste); 1 pound tofu (1 block); 2 cup vegan beef; 0.25 cup soy sauce; 2 tsp freshly grated ginger root; 1 clove garlic; 2 tbsp vegetable oil; 1 medium head broccoli (cut into florets); 5 null baby bok choy (halved lengthwise); 8 oz thin rice noodles; 2 cup raw bean sprouts; 4 sprig thai basil; 2.5 null jalapeño (sliced); 4 null lime wedges

Instructions

Show units in method

1

Peel and chop the onion (1 large) into quarters, cut the fresh ginger root (3 inch) into 1 inch pieces, and crush the garlic (4 cloves) with the edge of a chef’s knife.
2

Heat the vegetable oil (2 tbsp) in a large stock pot over medium heat.
3

Add the [onion]s, [fresh ginger root], and [garlic cloves], and let pan fry until golden, 8-10 minutes.
4

Add the anise (3 star), sticks (2 cinnamon), pods (4 cardamom), cloves (3 whole), and coriander seeds (2 tsp) and continue pan frying until fragrant, 2-3 minutes more.
5

Add the water (6 cup), vegan beef (6 cup), soy sauce (0.25 cup), and nutritional yeast (2 tbsp) and stir. It will look like a lot of broth, but much of the liquid will be absorbed by the ingredients and evaporate as the broth cooks.
6

Bring to a boil, then reduce to a simmer and let simmer for 1-2 hours, depending on how much time you have, until the broth is flavorful.
7

Strain the ingredients out of the broth so only the liquid remains. Discard the ingredients or save for another recipe.
8

Once the broth has been strained, add the hoisin sauce (1.5 tbsp), vegan fish sauce (1 tbsp), and sugar (1 tbsp). Taste and adjust flavors. Add more [salt] if desired, or dilute with [water] if you find the flavors too strong.
9

While the broth is simmering, press the tofu (1 pound) with a tofu press for 10-15 minutes, until the [tofu] has reduced in size and much of the water has been pressed out.
10

Slice the [tofu] into cubes or your preferred shape.
11

Combine the vegan beef (2 cup), soy sauce (0.25 cup), freshly grated ginger root (2 tsp), and garlic (1 clove) in a shallow dish and add the [tofu] cubes. Marinate for at least 30 minutes.
12

Heat the vegetable oil (2 tbsp) in a cast iron pan or other pan over medium heat.
13

Drain the [tofu] from the marinade, then add to the pan and pan fry until golden and crisp on all sides, 8-10 minutes.
14

Remove from heat, then transfer to a plate and set aside until ready to serve.
15

Add the head broccoli (1 medium) and bok choy (5 baby) to broth and simmer until almost tender, 5-6 minutes. They will continue to soften in the hot broth.
16

Bring a separate pot of [water] to a boil and boil the thin rice noodles (8 oz) according to package directions, until al dente. You can also cook them directly in the pot of broth if preferred.
17

Prepare the garnishes. For each serving, place raw bean sprouts (0.5 cup), thai basil (1 sprig), wedge (1 lime), and a few slices of [jalapeño] on a small plate and serve alongside the bowl of soup.
18

To prepare each bowl of soup, place 0.25 of the cooked [thin rice noodles] in the bottom of the bowl, then top with desired amount of broth and vegetables. Divide the [tofu] pieces amongst the bowls. Sprinkle sliced green onions (0.5 cup) and cilantro (7 sprig) in each bowl.
19

Serve immediately with plates of garnishes, as well as [sriracha] and [hoisin sauce].