Easy vegetarian pho with tofu

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pho

  • 4cm piece fresh ginger, peeled and thinly sliced
  • 6 Thai shallots or 1 banana shallot, halved
  • 2 dried red chillies
  • 2 fresh red chillies, 1 left whole, 1 thinly sliced
  • 2 star anise
  • 1 tbsp coriander seeds
  • 4 green cardamon pods
  • 2 cloves garlic, peeled and sliced
  • 600ml/21fl oz vegetable stock
  • piece dried kombu
  • 25g/1oz palm sugar
  • 1 tbsp nutritional yeast flakes
  • 200g/7oz fat rice noodles
  • vegetable oil, for deep-frying
  • 4 baby carrots, peeled, then peeled into strips
  • 100g/3½oz bean sprouts
  • 150g/5½oz puffed tofu
  • 2 tbsp coriander leaves, left whole
  • 2 tbsp mint leaves, left whole
  • 2 tbsp basil leaves, left whole
  • 2 fresh limes, 1 juiced and 1 cut into wedges
  • 4 spring onions, thinly sliced

For the spicy sauce

  • 3 tbsp rice wine vinegar
  • 6 tbsp hoisin sauce
  • 3 tbsp runny honey
  • 3 tbsp soy sauce
  • 4 tbsp gochujang
  • 1 tsp fresh ginger, peeled and grated
  • 1 clove garlic, peeled and grated
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