Pho with five-spice braised tofu
Gluten Free, Vegetarian, Dairy Free
We’ll just go ahead and say it, this is a faux pho. Authentic pho, pronounced fuh, is an iconic Vietnamese street food that takes hours to cook. Our much quicker version uses many of the same seasonings to make a broth that’s slightly less intense, but still flavorful and rich.
- 1 lemongrass stalk
- Broth seasoning spices (cinnamon stick - star anise - chiles de arbol)
- Ginger-garlic paste (ginger - garlic - oil)
- 1 cup organic vegetable broth
- 1 tablespoon sesame seeds
- 1 baby bok choy
- ¼ pound flat rice noodles
- Hodo Soy five-spice braised tofu
- 3 scallions
- Fresh cilantro
- 1 lime
- ½ cup edamame
Make the pho broth
- Cut the lemongrass in half lengthwise.
Add the ginger-garlic paste, season with salt and toast for about 30 seconds.
Add the vegetable stock, 3 cups water, and bring to a boil. Then, reduce to a simmer and cook until the broth is infused with the flavors of the seasonings, 10 to 12 minutes.
While the broth cooks, prepare the sesame seeds and the bok choy.
Toast the sesame seeds; cook the bok choy
Finish the pho
- Cut the tofu into ¼-inch-thick slices.
- Trim the root ends of the scallions and cut crosswise into ¼-inch-thick pieces.
- Coarsely chop the cilantro.
- Cut the lime into quarters.
Nutrition per serving: Calories: 620, Protein: 22g, Total Fat: 26g, Monounsaturated Fat: 13g, Polyunsaturated Fat: 9g, Saturated Fat: 2.5g, Cholesterol: 0mg, Carbohydrates: 77g, Fiber: 9g, Added Sugar: 0g, Sodium: 400mg