© J Sainsbury plc 2020
Vegetarian pho with tofu
Rice noodles, pak choi, shiitake mushrooms and tofu in a broth flavoured with ginger, chilli, coriander, cinnamon, lime and soy
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Ready in 1 hour 25 minutes
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Cooking time 1 hour 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
For the broth
- 1 onion, peeled and halved
- 1 x 5cm piece of ginger
- 1 cinnamon stick
- 2 star anise
- 1 tsp coriander seeds, lightly crushed
- 1½ litres vegetable stock, made with 2 stock cubes
- 15 g dried shiitake mushrooms
- 2 tbsp reduced salt soy sauce
- 1 lime, juiced
For the rest
- ½ tbsp vegetable oil
- 150 g firm tofu, cut into cubes
- 120 g shiitake mushrooms, roughly sliced
- 160 g rice noodles
- 1 pak choi, roughly chopped
- 6 spring onions, sliced on the diagonal
- 1 red chilli, finely sliced
- 1 lime, cut into wedges
- 1 tbsp sriracha hot sauce, to serve
Method
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1
To make the broth, char the onion and ginger over an open flame on the hob until they have started to blister and blacken.
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2
Put the cinnamon stick, star anise and coriander seeds in a large stock pot and toast over a medium heat for 2-3 minutes until the spices release their aroma. Add the burnt onion and ginger to the pan, followed by the stock, dried mushrooms and soy sauce. Bring to the boil, cover with a lid and then leave to simmer gently for 1 hour. Add the lime juice and keep warm.
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3
Meanwhile, heat the oil in a medium frying pan and cook the tofu for 5 minutes, turning until it’s browned on all sides. Remove and set aside. Add the mushrooms to the pan and stir fry for 2-3 minutes until soft. Remove and set aside.
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4
Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 3 minutes, until cooked, then drain.
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5
Divide the noodles between four bowls. Divide the tofu, mushrooms, pak choi, spring onions and chilli evenly between the bowls, and then ladle over the hot stock. Garnish with lime wedges and a drizzle of sriracha for extra heat.
