Ingredients:

Tofu:

• ½ package extra firm tofu (I only used ½ because I also used silken tofu in my recipe)

• 1 tablespoon cornstarch

• 2 teaspoons soy sauce

• 2 tablespoons hoisin sauce

Pho:

• 1 package pho noodles

• cooking oil (I used sesame)

• 1 lime

• 1 bunch of fresh spinach

• 8 oz shiitake mushroom

• ½ cabbage

• 3 cloves garlic

• 2 yellow onions

• 5 inches of ginger

• 6 cups vegetable broth

• 2 tablespoons soy sauce

• ½ package silken tofu (optional)

• 3 tablespoons curry paste (I used red but green or yellow are also fine)

• 1 can of coconut milk

• 1 tablespoon coriander seeds

• 1 teaspoon fennel seeds

• 5 pods of cardamom

• 2 sticks of cinnamon

• 1 teaspoon cloves

Optional Toppings:

• Lime

• Jalapenos

• Hoisin sauce

• Chili-garlic paste or sriracha

• Cilantro

• Sesame seeds

Recipe:

Tofu:

1. Drain the water out of your tofu. Take the tofu out of the package and cut it in half horizontally. Take the water out by wrapping each half in paper towels and putting a plate on top of each block of wrapped tofu. Leave this anywhere from 15-20 minutes.

2. While you’re waiting for the tofu to drain you can start chopping your veggies and preheat your oven to 375 degrees.

3. Once the tofu is drained, cut them into small cubes and toss them in your corn starch. Line them up on your baking sheet and drizzle soy sauce on top.

4. Cook this for 15 minutes. Place your hoisin sauce in a bowl and once your tofu is ready, toss your cubes in the hoisin sauce and set this to the side.

Pho:

1. Start by chopping your onions into long slices, roughly chop your spinach & cabbage into large pieces, slice your mushrooms, mince your garlic, and grate your ginger. If you’re using silken tofu, cut these into large cubes and place to the side.

2. In a pan on medium heat, add your cooking oil and place your onion in the pan. Once your onions have slightly browned, add your spinach and let these two ingredients cook together for about two minutes. Don’t let your spinach wilt too much.

3. Now, place the onion and spinach mixture aside in a separate dish. In the same pan, add your sliced mushrooms and sauté these for about three minutes or until they have slightly wilted and place to the side.

4. Now, in a large pot add your vegetable broth, ginger, garlic, spinach, mushroom, and onion mixture to the pot. Now add your soy sauce and curry paste and squeeze one lime into the pot and let it simmer for 30 minutes - 2 hours. As always, the longer the better.

5. 30 minutes before you’re about to eat, begin cooking your noodles according to the package and add your coconut milk to the pot.

6. Add your cardamom, cinnamon sticks, cloves, fennel seeds, coriander seeds, and salt.

7. Cook this for about 20 minutes then add in your tofu and noodles.

8. Let everything simmer for another ten minutes, and then serve you pho.

9. You can top your pho with more lime, jalapenos, hoisin sauce, chili-garlic paste, cilantro, sesame seeds and/or any more toppings of your choice for some more flavor!