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
Half
Family
Half
Pho spices
Couple
1 packet
Family
1 packet
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Cornflour^
Couple
3 Tbsp
Family
5 Tbsp
Bean sprouts
Couple
1 packet
Family
1 packet
Chili
Couple
1
Family
2
Tofu
Couple
1 packet
Family
2 packets
Soy sauce^
Couple
1 to 2 Tbsp
Family
2 to 3 Tbsp
Pho herbs, Thai basil and coriander
Couple
1 packet
Family
1 packet
Spring onions
Couple
All
Family
All
Lime
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 pantry item, not provided by Green Dinner Table.

*Ginger is a shared ingredient. Use half for each dish.

Instructions

1

Mince 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 20 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 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).

Remove the coriander root and peel. Finely chop and add to the broth.

Very roughly chop the remaining coriander stalk and leaves into 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 5 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.

Slice the chili.

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 lime and dig in!



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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.

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