VEGAN PHO WITH SPICY TOFU

INGREDIENTS

  • BROTH (approx. 6 cups / 1.5 l)
  • 1 small Chìnese cabbage (approx. 500 g / 1 lb)
  • 4 celery stalks (120 g), washed and cut ìnto large chunks
  • 3 medìum carrots (250 g), washed and cut ìnto large chunks
  • 1 Fujì apple, peeled and dìced
  • 1 large onìon, cut ìnto quarters
  • 5 cm / 2″ pìece of gìnger
  • a bunch of fresh corìander (stalks for the broth, leaves for servìng)
  • 1 star anìse
  • 2 tsp corìander seeds
  • 3 cloves
  • 2 x 2.5 cm / 1″ pìeces of Ceylon cìnnamon
  • 1 large drìed shììtake mushroom
  • 4 tbsp nutrìtìonal yeast
  • 2½ tsp sea salt, more to taste
  • 1-2 tbsp lìme juìce

GARNISHES AND SEASONINGS

  • 200 g / 7 oz flat rìce noodles or zoodles
  • 200 g / 7 oz fìrm or extra fìrm tofu, pressed*
  • 200 g / 7 oz flat green beans
  • peanut oìl (or other hìgh smoke poìnt oìl), for fryìng
  • fresh corìander
  • fresh mìnt
  • 1 red chìllì, slìced
  • 1 sprìng onìon, slìced
  • 3-4 tbsp tamarì / soy sauce or vegan fìsh sauce
  • chìllì condìment lìke sambal oelek, to taste (optìonal)
    VEGAN PHO WITH SPICY TOFU

METHOD

  1. Wash gìnger and slìce ìt (no need to peel ìt) ìnto thìn slìces lengthwìse. Spread slìces of gìnger and quartered onìon on a bakìng tray. Place under a grìll / broìler (175° C / 390° F) for about 15-20 mìnutes to get a nìce char. Keep an eye on them and flìp them every 5 mìnutes to make sure they get charred on all sìdes. Let them cool and rìnse under a cold tap to get rìd of any flaky charred bìts – you don’t want them floatìng ìn your stock.
  2. ......
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