Pho with crispy salt and pepper tofu, basil, coriander and bean sprouts

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Water
Couple
1 1/2 litres
Family
2 1/4 litres
Ginger
Couple
All
Family
All
Pho spices
Couple
1 packet
Family
1 packet
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Cornflour^
Couple
3 Tablespoons
Family
5 Tablespoons
Bean sprouts
Couple
1 packet
Family
1 packet
Tofu
Couple
1 packet
Family
2 packets
Soy sauce^
Couple
1 to 2 Tablespoons
Family
2 to 3 Tablespoons
Pho herbs (basil and coriander*)
Couple
1 packet
Family
1 packet
Spring onions
Couple
1 bunch
Family
1 bunch
Lemon
Couple
1/2
Family
1
Rice noodles
Couple
200g
Family
400g
Salt and peppers
Couple
1 pack
Family
1 pack

Pho (pronounced like fah or fuh) is a fragrant Vietnamese noodle soup. Tom fell in love with this dish and it became his late-night post-work dinner, while he was living in Toronto and working as a chef.

All that rain last week splashed up a lot of dirt on the coriander, give it a really good wash.

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

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 the 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 on top.

3

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

4

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

Very roughly chop the 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.

Strain the broth into a bowl. Keep the stock! The onion and garlic can be added back in.

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 frypan 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 the salt and peppers mix.

7

While the tofu is frying, 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 and tofu. Squeeze over with the lemon and dig in!



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.

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