Tofu phô with rice noodles and edamame
This great classic of Vietnamese cuisine is presented here in a vegetarian version. Treat your taste buds to vegetable broth flavoured with flavorful spices, herbs and vegetables, accompanied by rice noodles, tofu and edamame beans.
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Ingredients
Portions:
4
500 ml
vegetable stock (made with onion, carrot, celery, thyme, bay leaf, pepper, leek)
75 g
rice noodles
100 g
smoked tofu, cubed
50 g
pak choi, chopped
50 g
shiitake mushrooms, sliced
50 g
edamame beans
For the broth:
1 tbsp
sunflower oil
1 piece
lime, juiced
1 tsp
sesame seed oil
1 bunch
fresh coriander, chopped
1 piece
red chilli, sliced
2 tbsp
low salt soy sauce
1 piece
star anise
1 piece
fresh ginger, sliced
1 bunch
fresh mint
1 piece
cardamom pod
1 bunch
Thai basil
1 piece
lemongrass stalk, bruised
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a large pot, heat 1 tbsp of sunflower oil over medium heat. Add 1 piece of star anise, 1 piece of cardamom pod, 1 piece of lemongrass stalk, and 1 piece of fresh ginger. Sauté for 2 minutes to release aromas.
- Pour in 500 ml of vegetable stock and bring to a boil. Reduce heat and let it simmer for 10 minutes.
- Meanwhile, cook 75 g of rice noodles according to package instructions. Drain and set aside.
- Add 100 g of smoked tofu, 50 g of pak choi, 50 g of shiitake mushrooms, and 50 g of edamame beans to the broth. Cook for another 5 minutes.
- Stir in 2 tbsp of low salt soy sauce, juice from 1 lime, and 1 tsp of sesame seed oil. Add the cooked rice noodles and gently mix.
- Serve hot, garnished with 1 bunch of fresh coriander, 1 bunch of fresh mint, 1 bunch of Thai basil, and 1 piece of sliced red chilli.