Main Ingredients

Suitable for Vegans

2 x 280g Naked Tofoo

1 tsp Coriander Seeds

Cinnamon Stick

Large Knob of Ginger

Vegetable Stock

5 Tablespoons of Soy Sauce

2 Packs of Shiitake Mushrooms

Handful of Basil

Handful of Coriander

3 Spring Onions

1 Red Chilli

2 Star Anise

200 Vermicelli Rice Noodles

nutritional information
Previous Recipe

Charred Tofu and Shiitake Pho

Serves 4 • Prep 10 min • Cooking

Charred Tofu and Shiitake Pho
Main Ingredients

Suitable for Vegans

2 x 280g Naked Tofoo

1 tsp Coriander Seeds

Cinnamon Stick

Large Knob of Ginger

Vegetable Stock

5 Tablespoons of Soy Sauce

2 Packs of Shiitake Mushrooms

Handful of Basil

Handful of Coriander

3 Spring Onions

1 Red Chilli

2 Star Anise

200 Vermicelli Rice Noodles

nutritional information
Method

Underline

1. Into a saucepan, add chopped spring onions, half of your chopped red chilli (keep the rest for later), coriander seeds, star anise, ginger and cinnamon stick and toast for a few minutes.

2. Next add the vegetable stock and soy sauce and leave to simmer on a low heat.

3. Tofoo time. Slice it up and cover in soy sauce and olive oil and add to a pan. Allow it char on either side. Set it aside.

4. Add your mushrooms to the pan and allow them to soak up the soy sauce from the Tofoo.

5. Place your rice noodles into hot water. Once softened, take the noodles out and add to your bowls for serving. Add your broth to the bowls followed by the Tofoo and mushrooms.

6. Finally, garnish with chopped chilli, mint, coriander and basil. Then tuck in!

The Tofoo Co. has teamed up with online publisher Mob Kitchen to create this delicious Tofoo Pho recipe. Try it for your next meat-free Monday dish!