Pho with crispy tofu, Thai basil, coriander and bean sprouts

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Water
Couple
1.5 L
Family
2.25 L
Ginger*
Couple
All / half
Family
All / half
Pho spices
Couple
1 packet
Family
1 packet
Onion
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
5 cloves
Cornflour^
Couple
3 Tbsp
Family
5 Tbsp
Bean sprouts
Couple
1 packet
Family
1 packet
Chili
Couple
2
Family
3
Tofu
Couple
1 packet
Family
2 packets
Soy sauce^
Couple
1 to 2 Tbsp
Family
2 to 3 Tbsp
Thai basil and coriander
Couple
1 packet
Family
1 packet
Spring onions
Couple
All
Family
All
Lemon
Couple
1/2
Family
1
Rice noodles
Couple
200g
Family
400g

Don’t strain the broth. A few chunks of onion, garlic and ginger are a nice addition to this light and fragrant broth.

^denotes a staple item, not provided by Green Dinner Table.

*If you’re on the five night plan, the ginger is a shared ingredient. Use half for each dish.

Instructions

1

Roughly slice the ginger.

Peel and roughly cut the onion into chunks. Cut each half into about 12 pieces.

Peel and roughly chop the garlic.

Place the onion, garlic and ginger in a pot with the water and pho spices. Cover and simmer for 30 minutes.

2

Remove the tofu from the packet and press between a tea towel (or paper towel) with a few kilograms of weight.

3

Bring a medium large pot of water to boil with a little salt.

4

Remove the Thai basil leaves from any large stalk (a little stalk is fine).

Very roughly chop the coriander, leaving large 5 cm pieces.

Thinly slice the spring onions.

5

Cut the tofu into 1 to 2 cm cubes and toss with cornflour. Place the coated tofu in a sieve (over the sink) and shake off the excess cornflour.

Add the soy sauce to the stock along with a little salt. You want the broth to be quite salty as it will mellow once everything else is added.

6

Heat a large fry pan with a good splash of oil. Once hot, cook the tofu for about 6 to 8 minutes, turning regularly until very crispy. Place on a paper towel and season well with salt and black pepper.

7

While the tofu is cooking, cook the noodles in boiling water for 5 to 6 minutes, or until tender, stirring regularly.

8

Once the noodles are cooked, place in a serving bowl. Pour over broth, top with herbs, spring onions, bean sprouts, tofu and chili. Squeeze over with the lemon and dig in!



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, December 22nd.

 

Monday

This week's recipe

Black Doris rocket pesto with courgette, cherry tomato fettuccine and Parmesan

Tuesday

This week's recipe

Lime leaf cauliflower dahl with spinach, brown rice and toasted cashews

Wednesday

This week's recipe

Antipasto platter with tomato bruschetta, beetroot hummus, chili herb olives, giardiniera vegetables, maple sumac roasted nuts and fresh peas

Thursday

This week's recipe

Teriyaki tofu skewers with jasmine rice, mango peanut and chili salad

Friday

This week's recipe

Rainbow bowl with peanut ginger dressing

Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.