VIETNAMESE PHO
Recipe by Ellen Fisher
This is a vegan recipe
Ingredients:
FOR THE BROTH
6 c veggie broth
6 c water
1 c yellow onion, sliced
4 cloves garlic, chopped
3 whole star anise
3 whole cloves (the spice)
1-inch thick piece fresh ginger, sliced into coins
1 cinnamon stick
1 T miso paste
2 T tamari (or soy sauce)
FOR THE HOISIN SAUCE
1⁄4 c tamari (or soy sauce)
2 T peanut butter
3 T tahini
3 T maple syrup
2 t rice vinegar
1⁄2 t garlic powder
1⁄2 t Chinese 5 spice
EVERYTHING ELSE
16 oz pad Thai rice noodles
1 medium carrot, thinly peeled into strips
2 c shiitake mushrooms, thinly sliced
Crispy Baked Tofu, recipe below
Bean sprouts
Fresh basil
1 jalapeño, thinly sliced
Sriracha to taste
1 lime, cut into wedges
Crispy Baked Tofu:
1 block firm tofu, cubed
1⁄4 c tamari (or soy sauce)
2 T nutritional yeast
2 T maple syrup
Preheat the oven to 425°F. Wrap the tofu in a towel and place a plate and heavy object on top of it to press it for 5 minutes. This gets the excess liquid out. Then in a bowl, marinate the tofu in the tamari, nutritional yeast, and maple syrup, flipping carefully to coat evenly. Spread out on a parchment paper-lined baking tray and pour the rest of the liquid on top. Bake for 30-35 minutes, flipping them halfway through baking.
Directions:
Add all the broth ingredients to a large pot over medium heat. Cover and bring to a simmer. Let simmer for 25 minutes, then discard the veggies and spices. With the broth back in the pot, add the carrots and mushrooms and simmer for 10 minutes until the carrots are tender.
As the broth simmers, cook the noodles according to package instructions.
Make the hoisin sauce by stirring together the ingredients until smooth.
Assemble the bowls by adding in the noodles then pouring over broth. Top with Crispy Baked Tofu, bean sprouts, basil, and jalapeño. Drizzle with hoisin sauce, sriracha, and lime juice to serve.