Vegetarian Pho with Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups Vegetable Broth2 Star Anise1 Cinnamon Stick1/4-inch slice fresh Ginger2 cups Water6 oz. dried Rice Noodles8 oz. extra firm Tofu, drained and sliced thinly3 tbsp. Asian Fish Sauce.5 cup chopped ScallionsFresh Basil Leaves to tasteFresh Cilantro to taste1 Lime cut into wedge1-2 cups Bean Sprouts1-2 Hot Chili Peppers, slicedHot Pepper Sauce
Combine the Broth, Anise, Cinnamon, Ginger, and Water in a large stock pot. Bring to boil, then reduce heat and simmer for 10-15 minutes.
Meanwhile, soak rice noodles in hot water for 15 min. to soften.
Strain broth onto saucepan. Add fish sauce and simmer for 5 min. Add tofu slices and cook until heated through.
Bring 4-6 cups water to a boil. Add noodles and boil for 45 secons. If you prefer firmer noodles, omit this step.
To serve:
Put noodles into large bowl and top with broth and tofu. Garnish with scallions, basil, cilantro, hot sauce, bean sprouts, lime juice, and hot pepper slices.
Number of Servings: 4
Recipe submitted by SparkPeople user JKEYSER123.
Meanwhile, soak rice noodles in hot water for 15 min. to soften.
Strain broth onto saucepan. Add fish sauce and simmer for 5 min. Add tofu slices and cook until heated through.
Bring 4-6 cups water to a boil. Add noodles and boil for 45 secons. If you prefer firmer noodles, omit this step.
To serve:
Put noodles into large bowl and top with broth and tofu. Garnish with scallions, basil, cilantro, hot sauce, bean sprouts, lime juice, and hot pepper slices.
Number of Servings: 4
Recipe submitted by SparkPeople user JKEYSER123.
Nutritional Info Amount Per Serving
- Calories: 137.8
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 2,198.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.5 g
- Protein: 8.8 g
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