Charred Tofu and Shiitake Pho

Serves 4 • Prep 10 min • Cooking 20 min
Made by Mob Kitchen
Vegans
Get this stuff
  1. 2 x 280g Naked Tofoo
  2. 1 tsp Coriander Seeds
  3. Cinnamon Stick
  4. Large Knob of Ginger
  5. Vegetable Stock
  6. 2 tbsp Olive Oil
  7. Soy Sauce
  8. 2 Packs of Shiitake Mushrooms
  9. Handful of Basil
  10. Handful of Coriander
  11. 3 Spring Onions
  12. 1 Red Chilli
  13. 2 Star Anise
  14. 200g Vermicelli Rice Noodles
Do this stuff
  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 5 tbsp 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!
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