Ingredients:

• 1 package of firm tofu

• 1 tablespoon sesame oil

• 5 tablespoons/cubes of bouillon base or vegetable broth (I HIGHLY recommend bouillon base)

  • 5 cups water if using bouillon base

• 4 oz shiitake mushrooms

• 1 onion

• 2 tablespoons grated ginger

• 1 cup chopped spinach

• 1 tablespoon soy sauce

• ¼ teaspoon cloves

• 5 cardamom pods

• 1 cinnamon stick

• 1 teaspoon fennel seeds

• 1 package rice noodles

• cooking oil

Toppings (these are what I used but feel free to make top your pho with your favorites!):

• spicy kimchi

• lime/lemon

• jalapenos

• cilantro

• hoisin sauce

• chili-garlic sauce

• sesame seeds

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°.

Pho:

1. In a large pot, add cooking oil. When hot, add in your onion and ginger and cook for 2-3 minutes. Add in your chopped spinach and cook for another 3 minutes and set aside.

2. In the same pot, add in your mushrooms and cook for 3-4 minutes. Don’t let them wilt too much.

3. Add in your water and bouillon paste or vegetable stock to the pot. Allow this to cook for 30 minutes -2 hours. Longer the better! While you’re waiting cook your noodles according to the package.

4. After you cook the broth, add in your spinach mixture, tofu, soy sauce, cloves, pods, cinnamon stick, and fennel seeds.

5. You’re ready to eat! Grab a bowl and add in your broth. Now, add in your noodles and your favorite toppings. Enjoy!