Vegetarian Pho by Kara Lydon

dried wide rice noodles, olive oil, onion, ginger, cinnamon sticks, star anise, coriander seeds, vegetable broth, water, tamari, extra-firm tofu

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– 12 ounces dried wide rice noodles
– 2 tablespoons olive oil
– 2 large onions, halved
– 4 inch piece of fresh ginger, halved
– 2 cinnamon sticks
– 2 star anise
– 4 whole cloves
– 2 teaspoons coriander seeds
– 4 cups vegetable broth
– 4 cups water
– 2 tablespoons tamari or soy sauce
– 14 ounce package extra-firm tofu, pressed, cut into 16 squares
– Toppings: Fresh herbs like cilantro, Thai basil or Mint, lime wedges, scallions, bean sprouts, Thai chili peppers or jalapenos, hoisin sauce, or chili garlic sauce (like sriracha)

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