1 x 400g block of tofu
1½ tbsp rapeseed oil
3 slices of fresh, peeled ginger
4 garlic cloves, thinly sliced
2l vegetable stock
2 star anise
1 cinnamon stick
1 tsp black peppercorns
60ml soy sauce or tamari
4 nests of rice noodles
For the toppings:
2 baby pak choi, cut into 2cm pieces
2 large carrots, chopped into thin matchsticks
Handful of bean sprouts
1-2 green chillies, thinly sliced
Fresh coriander, chopped
1 lime, cut into wedges
- Unwrap the tofu, slice and dry thoroughly with kitchen paper. Heat half of the rapeseed oil in a pan over a medium-high heat and cook the tofu for 3-4 minutes per side until golden. Remove to a plate lined with kitchen paper and set aside.
- Heat the remaining oil in a pot over a medium-high heat. Cook the ginger and garlic for one minute until very fragrant. Add the stock, star anise, cinnamon, peppercorns and soy sauce. Bring to a boil, then reduce the heat to a gentle simmer and cook for 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the noodles according to package instructions.
- Drain and rinse the noodles, then divide amongst four warmed soup bowls.
- Strain the broth through a fine-mesh sieve, discarding the solids, then return the liquid to the pot. Cover and bring back to the boil.
- To serve, top the noodles with the pak choi, carrots, bean sprouts and chilli. Cut the tofu into bite-sized chunks and add to the bowls.
- Ladle or pour the hot broth over everything. Scatter with fresh coriander and squeeze some lime juice over the top.
Per Serving 195kcals, 4g fat (0.6g saturated), 35.2g carbs, 4.1g sugars, 5.1g protein, 2.8g fibre, 2.593g sodium
MAKE IT YOURS
To make this a beef pho, use beef stock in place of the vegetable stock and divide 400g very thinly sliced beef fillet amongst the serving bowls, adding the beef on top of the noodles. The beef will cook gently in the hot stock.