Vegan Pho with Tofu and Mushrooms

Ingredients

• 8 oz Dried Rice Noodles
• 14 oz Firm Tofu
• 8 cups Vegetable Broth
• 8 oz Shiitake Mushrooms
• 1 medium Yellow Onion
• 2 inch Ginger
• 3 whole Star Anise
• 1 3-inch Cinnamon Stick
• 4 whole Cloves
• 2 tablespoons Fish Sauce (Vegan)
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 2 stalks Green Onions
• 1/4 cup Cilantro
• 2 cups Bean Sprouts
• 1/4 cup Thai Basil
• 4 wedges Lime Wedges
• 2 tablespoons Vegetable Oil

Instructions

1. 1Place the 14 oz firm tofu on a clean kitchen towel or several layers of paper towels. Cover the tofu with another towel and press down firmly for at least 10 minutes to remove excess water. Once pressed, cut the 14 oz firm tofu into 1-inch cubes.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the 1-inch cubes of tofu and cook for 8-10 minutes, turning occasionally with tongs or a spatula, until the tofu is golden brown and crispy on all sides. Use a slotted spoon to remove the cooked tofu from the pot and set it aside on a plate.
3. 3In the same large, heavy-bottomed pot, add the 1 medium yellow onion (sliced), the 2-inch ginger (sliced into coins), the 3 whole star anise, the 1 (3-inch) cinnamon stick, and the 4 whole cloves. Cook over medium heat (300°F / 150°C) for 3-5 minutes, stirring constantly, until the spices and aromatics are very fragrant.
4. 4Pour the 8 cups of vegetable broth, the 2 tablespoons of vegan fish sauce, the 2 tablespoons of soy sauce, and the 1 tablespoon of rice vinegar into the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low (approximately 180°F / 82°C), cover the pot, and let it simmer gently for 30 minutes to allow the flavors to develop fully.
5. 5While the broth simmers, bring a separate pot of water to a rolling boil. Add the 8 oz dried rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the cooked noodles well and divide them evenly among four serving bowls. In a separate skillet, slice the 8 oz shiitake mushrooms. Add the sliced 8 oz shiitake mushrooms to the skillet with about 1/4 cup of broth from the simmering pot. Cook over medium heat (300°F / 150°C) for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid.
6. 6Arrange the crispy 1-inch tofu cubes and the tender sliced 8 oz shiitake mushrooms over the cooked 8 oz dried rice noodles in each of the four serving bowls. Sprinkle each bowl with the chopped 2 stalks of green onions and the 1/4 cup of cilantro. Carefully ladle the hot, simmering broth over the noodles and toppings in each bowl, ensuring a generous amount of broth. Serve the vegan pho immediately, providing each person with 2 cups of bean sprouts, 1/4 cup of Thai basil leaves, and 4 lime wedges on the side to add as desired.

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