Despite it still being summer, my soup cravings are already kickin' in. Anyone else feel that way? So instead of ordering take-out pho (because I did that last week lol). Instead, I decided to place an order on Amazon Prime Now. Welcome to 2018! (If you haven't used this, you're seriously missing out. Groceries to your doorstep with NO delivery fee if you have a Prime account...game changer!) Anyhow, I decided to share the recipe on here because after posting a video of me transferring warm broth to my bowl of tofu and veggies, my DMs blew up!
Let me preface the recipe and instructions of this post by saying that I didn't look up any recipe until after I already made my own. The broth might need some tweaking on your part, because it was really just 30 minutes of me adding things in the pot til until the broth tasted decent haha. And secondly, I believe the best way to achieve the same yummy Pho taste comes down to your garnishes...so don't skimp on those!
WHAT YOU'LL NEED:
- Broth (For a vegan recipe, I used chicken-less chicken broth. You can use vegetable, as well)
- Lo Mein Noodles (your choice, again)
- 1 pack of frozen (or raw) stir fry vegetables
- ANY other veggies of your choice (We love mushrooms in this house!)
- Low Sodium Soy sauce
- Chili Sauce or Powder
- Ginger (powder or fresh)
- Garlic (powder or fresh)
- *Star Anise (I did not use this because like I said, I winged it, but all recipes I found after did mention this as a key ingredient!)
- Tofu (or any other choice of protein)
- Basil, Lime, Cilantro (CUSTOMIZE!)
If you don't want soggy tofu (who does?!), be sure to prep it by wrapping the block with paper towels, setting it on a plate and placing a heavy item on top of it. I use my cookbooks that I never use :) Keep it there for about an hour, if you can.
After the allotted drying time has passed, begin to preheat your oven to 420 degrees. Cut tofu into cubes and place on a greased pan, baking for 20 minutes. While that cooks...
PREP YOUR NOODS (hehe)
Follow the instructions on the packet. For Lo Mein, put water into a pot and wait for it to come to a boil. Place noodles into the pot and cook for 3 minutes once the water has returned to a boil.
PREP YOUR VEGGIES
To make it easy, I used frozen stir fry vegetables. Saute them with a little salt (the broth is pretty sodium packed), pepper, cinnamon, ground ginger, garlic, and some spice if you'd like. It's really up to you.
This is the easiest part. I used one container of my broth, added about ~2 cups of water, a few sprigs of cilantro, ginger, a little cinnamon (it won't dissolve), chili sauce, a little soy sauce, a squeeze of half a lime, and if you get the star anise, this is where it's supposed to be added. Let it heat up.
...Your tofu should be done at this point. If you want it even crispier, toss it in a frying pan with some olive oil or spray.
TIME TO EAT
Load your bowl with the tofu, noodles, and vegetables. Top with broth and add your garnishes like basil, cilantro, lime juice, and some sriracha if you want some more spice!
...and that's really it! I made 8 oz of noodles and I had enough for leftovers the next day. If you end up getting inspired to make this on your own, be sure to tag me @eclectic.wellness on Instagram so I can admire your beautiful, yummy bowl of homemade Pho!