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

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Water
Couple
1.5 litre
Family
2.25 litre
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
2
Family
3
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/Half
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 becme his late-night post-work dinner, while he was living in Toronto and working as a chef.

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

*If you’re on the 5-night couples plan, the spring onions are a shared ingredient. Use half for each dish.

^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 Thai 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! You can eat the onion and garlic if you want.

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 peppers mix.

7

While the tofu is frying, 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 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.

Pause or cancel your plan at any time.