EXPLORE:

Pho with five-spice braised tofu

Pho with five-spice braised tofu

Gluten-Free, Vegetarian, Dairy-Free

2 Servings, 620 Calories/Serving

25 Minutes

We’ll just go ahead and say it, this is a faux pho. Authentic pho, pronounced fuh, is an iconic Vietnamese street food that takes hours to cook. Our much quicker version uses many of the same seasonings to make a broth that’s slightly less intense, but still flavorful and rich.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 lemongrass stalk
  • Broth seasoning spices (cinnamon stick - star anise - chiles de arbol)
  • Ginger-garlic paste (ginger - garlic - oil)
  • 1 cup organic vegetable broth
  • 1 tablespoon sesame seeds
  • 1 baby bok choy
  • ¼ pound flat rice noodles
  • Hodo Soy five-spice braised tofu
  • 3 scallions
  • Fresh cilantro
  • 1 lime
  • ½ cup edamame

Nutrition per serving

Calories: 620, Protein: 22g, Fiber: 9g, Total Fat: 26g, Monounsaturated Fat: 13g, Polyunsaturated Fat: 9g, Saturated Fat: 2.5g, Cholesterol: 0mg, Sodium: 400mg, Carbohydrates: 77g, Added Sugar: 0g.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the pho broth

  • Cut the lemongrass in half lengthwise.
In a large sauce pot over medium-low heat, warm 1 tablespoon oil until hot but not smoking. Add the lemongrass, cinnamon stick, star anise, and as many of the chiles de arbol as you like; and toast, stirring occasionally, until fragrant, 3 to 4 minutes.
Add the ginger-garlic paste, season with salt and toast for about 30 seconds.
Add the vegetable stock, 3 cups water, and bring to a boil. Then, reduce to a simmer and cook until the broth is infused with the flavors of the seasonings, 10 to 12 minutes.
While the broth cooks, prepare the sesame seeds and the bok choy.

2

Toast the sesame seeds; cook the bok choy

In a frying pan over medium heat, toast the sesame seeds until fragrant, 3 to 4 minutes. Transfer to a plate to cool. While the seeds toast, cut the bok choy in half lengthwise. Add 1 tablespoon oil to the pan, and heat until hot but not smoking. Add the bok choy and cook until crisp-tender, 4 to 5 minutes on each side.

3

Finish the pho

Remove the chilies, lemongrass, cinnamon and star anise from the broth. Add the rice noodles and cook until al dente, 4 to 5 minutes.
  • Cut the tofu into ¼-inch-thick slices.
  • Trim the root ends of the scallions and cut crosswise into ¼-inch-thick pieces.
  • Coarsely chop the cilantro.
  • Cut the lime into quarters.
Add the tofu and edamame to the pho and cook, stirring occasionally, until the tofu is heated through and rice noodles are tender, 2 to 3 minutes. Season to taste with salt.

4

Serve

Transfer the pho to individual bowls. Top with the bok choy, garnish with the sesame seeds, scallions, and cilantro and serve with the lime wedges on the side.