Pho now or pho later

Serves 2

A vegetarian pho with crispy tofu and steamed broccoli in a fragrant spiced broth, served fresh or made ahead.

prepDrain and cube tofu
prepPeel and roughly chop shallots
prepPeel and crush garlic cloves with knife flat
prepRoughly slice ginger
prepTrim broccoli ends
prepPeel and julienne or grate carrot
prepPeel and finely chop shallot for garnish
prepRemove stalk, pith and seeds from chilli, finely chop flesh
prepPrepare fresh coriander, mint and basil
5 ml vegetable oil	Fry tofu 5 min, turning often, until browned	Pour in stock, bring to boil, simmer 10 min	Strain broth to remove spices, return to pan	Divide noodles between bowls, top with broccoli & tofu	Pour broth over noodles or cool & refrigerate up to 1 week	Bring broth to boil, pour over noodles	Garnish with shallot, chilli, carrot, herbs & lime
200 g extra-firm tofu, drained and cubed
2 shallots, peeled and roughly chopped	Stir in shallots, garlic, ginger & spices, cook 2 min until fragrant
2 garlic cloves, peeled and roughly crushed with the flat of a knife
2½ cm piece fresh ginger, roughly sliced
2 star anise
4 cloves
2 tsp coriander seeds
2 green cardamom pods
1 cinnamon stick
0.5 tsp chilli flakes
0.5 tsp fennel seeds
1.5 litres / 1500 ml vegetable stock
150 g long-stem broccoli, ends trimmed	Steam broccoli over pot 5 min until tender
170 g flat rice noodles	Cook rice noodles 5 min until tender
1 tbsp soy sauce	Stir soy sauce, brown sugar, salt & vinegar into broth
1 tbsp brown sugar
1 tsp fine sea salt
30 ml white rice vinegar
1 shallot, peeled and finely chopped
1 red chilli, stalk, pith and seeds removed, flesh finely chopped
1 small carrot, peeled and julienned or grated
Fresh coriander, mint and basil
2 lime wedges

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