vegetable pho w/ crispy tofu

Serves 2


  • 1 L broth or stock (I use fresh chicken broth)
  • 3 gloves garlic, crushed
  • 1 piece ginger thumb sized, finely chopped
  • 1 large green chilli (you can use any kind depending on how hot you like things)
  • 1 tbsp soy sauce
  • 1 bunch bok choy, chopped or whole stalks
  • 6 shiitake mushrooms, sliced
  • 2 serves of thin rice noodles
  • 200g firm tofu, sliced into squares


  1. Pour the broth into a large saucepan, add the garlic, ginger, chilli and soy sauce and let simmer over a medium heat with the lid on for about an hour.
  2. One the broth has a nice flavour you can begin to prepare the rest of the dish, press the tofu with some paper towel to remove the moisture.
  3. Heat a frypan over a high heat with some olive oil, place the tofu in the pan and let it cook for about 3 minutes or until golden brown before flipping to cook for a further 3 minutes. Once cooked set the pan aside.
  4. Add the shiitake mushrooms to the broth and let them cook through for about 10 minutes.
  5. Cook the rice noodles as per the instructions on the packet.
  6. Now all the elements are prepared, place some bok choy in your bowls, add some rice noodles, pour over the broth and then add the tofu on top.
  7. Season with chilli flakes and fresh shallots if you like. Enjoy!

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