
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pho with five-spice braised tofu
Gluten-Free, Dairy-Free, Vegetarian
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 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 Sugars: 0g.
Instructions
Wash produce before use
1
Make the pho broth
- Cut the lemongrass in half lengthwise.
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
3
Finish the pho
- 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.
Serve