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

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Water
Couple
1 1/4 litres
Family
2 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
All
Family
All
Tofu
Couple
1 packet
Family
1 twin pack
Soy sauce^
Couple
1 to 2 Tablespoons
Family
2 to 3 Tablespoons
Coriander*
Couple
Half/Third
Family
Half/Third
Spring onions
Couple
Half
Family
1 bunch
Chili
Couple
1
Family
2
Rice noodles
Couple
Half
Family
All
Salt and peppers
Couple
1 pack
Family
1 pack
Lime
Couple
1
Family
2

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.

*Coriander is a shared ingredients. If you’re on the 3-or-4 night plan, use half for this dish. If you’re on the 5-night plan, use one third for this dish.

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

 

 

 

 

 

Instructions

1

Mince the ginger.

Peel and roughly dice the onion.

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 pat dry.

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

3

Very roughly chop the coriander stalk and leaves into large 5 cm pieces.

Thinly slice the spring onions.

Slice the chili.

 

4

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.

5

Heat a large frypan with a splash of oil.

Once hot, cook the tofu for about 5 minutes, turning regularly until crispy. Place on a paper towel and season well with the salt and peppers mix.

6

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

7

Once the noodles are cooked, strain and place in a serving bowl. Pour over broth, top with coriander, spring onions, chili, bean sprouts and tofu. Squeeze over lime 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.