Ingredients:

• 1 package of firm tofu

• 1 package of noodles or rice

• 5 tablespoons green curry paste

• ½ tablespoon bullion sauce + ½ cup water (or veggie stock)

• 2 cans coconut milk

• 1 inch ginger

• 2 cloves of garlic

• ½ cup chopped pineapple

• 2 oz mushrooms

• 1 red bell pepper

• ½ cup broccoli florets

• ½ cup bamboo shoots

• chopped cilantro for garnish

• 1-2 teaspoons salt

• cooking oil

Recipe:

Tofu:

We don’t need to do a lot for the tofu because the tofu will absorb all the flavor of the gravy! 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. After draining out the water, simply cut your tofu, coat with sesame oil and lightly salt. Bake for 20 minutes at 400° or fry on a pan on each side for 2-3 minutes.

Pho:

1. Chop all your veggies - bell pepper, broccoli, cilantro, garlic, ginger, and thinly slice your mushrooms

2. In a large pot, add cooking oil. When hot, add in your garlic and ginger and cook for 2-3 minutes.

3. Add in your bell peppers, mushrooms, broccoli, pineapple, and bamboo shoots. Cover your pot and allow these to cook for 10 minutes, stirring occasionally.

4. While you’re waiting for the curry, cook your noodles or nice!

5. Add in your water and bouillon paste, coconut milk, green curry paste, and salt to the pot. Again, cover your pot and allow everything to cook for 10-15 minutes.

6. Now, grab a bowl, add in your veggies and top with noodles/rice, cilantro and tofu! Enjoy!