Vegan Pho with Crispy Tofu

• Serves four •

INGREDIENTS

• 500g of rice noodles
• 3/4 tablespoon of whole black peppercorns
• 1 tablespoon of coriander seeds
• 3-4 pods of star anise
• Ginger (about 2 inches) sliced
• 3 vegan stock cubes (I use the “chicken” one from MASSEL)
• 3 tablespoons of soya sauce
• 2 teaspoons of coconut sugar
• Half a lemon
• Cornstarch
• 1 packet of tofu

Optional but recommended to serve with:

• Jalapeños
• Coriander
• Chilli flakes
• Sriracha
• Two Limes (two wedges for each bowl)

METHOD

1. Soak rice noodles in moderately hot water in a bowl and set aside
2. Place the peppercorns, coriander seeds, star anise and ginger in a large pot and turn the heat to high. Pour in 11 cups of water after a couple of minutes when the spices become aromatic
3. Dissolve the stock cubes in one cup of boiling water, and pour into the pot with the rest
4. When the broth is boiling, turn down to low to medium heat and let simmer for 20 minutes
5. Whilst the broth cooks, cut tofu into thumb size squares/rectangles and roll in a bowl of cornstarch
6. Heat another pan up with a couple tablespoons of oil and place the tofu in once the oil is hot. Once the tofu are brown and crispy on one side, turn over until the other side is the same (takes less time on the second side!) Once both sides are brown and crispy, place in a bowl and set aside
7. When the broth has simmered for 20 minutes, strain it out into another bowl to get rid of all the spices and ginger. Pour it back into the pot
8. Mix in the soya sauce and sugar and squeeze the lemon juice into the broth
9. Strain the rice noodles out and place in broth
10. Turn heat off and serve with the crispy tofu on top!
11. Optional (but highly recommended): put jalapeños, coriander, chilli flakes, and two lime wedges on top! For more spiciness, add Sriracha to taste
12. Enjoy the plant based goodness!