Mushroom and Tofu Happy Pho
Author: 
Recipe type: Lunch, Dinner
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Star Anise's Happy Pho Shiitake Mushroom Soup. Gluten-free and vegan made with organic non-GMO tofu, portabello mushrooms and red peppers. Great comforting and warm dinner, making a delicious leftover or meal for two!
Ingredients
  • 1 box Star Anise's Gluten-free Brown Rice Pho Noodles
  • 1 spice packet included in box
  • 4 cups vegetable stock or broth
  • 1 small red bell pepper
  • ¾ cup broccoli
  • ½ cup sliced portabello mushrooms
  • ½ block organic and non-GMO extra-firm tofu
  • 1 tsp garlic powder
  • ⅓ cup cilantro
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tsp lime juice - optional
Instructions
  1. Slice tofu into fourths and press either in a tofu press or between paper towels with a heavy object placed on top for 30 minutes to squeeze out excess liquid. (I pressed mine for 3-4 hours which gave me the best results but 30 minutes should work fine)
  2. Heat up 4 cups of vegetable broth with the spice packet into a large pot until it begins to boil.
  3. While the broth boils, drop oil and tamari onto a pan and combine veggies and tofu - start sautéing.
  4. Drop in noodles to boiling broth and cook 1-2 minutes until noodles are tender. Add in cilantro.
  5. Continue to cook stir-fry while adding garlic powder.
  6. Pour half of your noodles into a large bowl and top with your stir-fried tofu and veggies, a bit of lime juice and more cilantro.
  7. Feel free to add some more tamari or sriracha! :)
Recipe by Chickpea in the City at https://chickpeascity.com/thursday-eats-featuring-mushroom-and-tofu-pho/