Phở with Tofu
By The Taste for Life Test Kitchen
Prep Time
40 minutes
Number of Servings
Serves 2
Ingredients
- 4 cups low-sodium vegetable broth
- 2 whole cloves
- 2 star anise
- 1 cinnamon stick
- 1 tsp coriander seeds
- 1 Tbsp freshly minced ginger root
- 1 Tbsp gluten-free soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp agave syrup
- 8 oz gluten-free flat rice noodles
- 4 oz tofu, chopped into 1-inch cubes
- 1⁄2 cup fresh mint
- 4 scallions, chopped
- 1 lime, sliced into 2 wedges
- Sriracha sauce (optional)
Directions
- In a pot, heat broth. Add cloves, star anise, cinnamon stick, coriander seeds, and ginger root. Simmer for 30 minutes.
- Strain broth into another pot. Discard solids. Add soy sauce, vinegar, and agave to broth. Bring to a slow simmer.
- Meanwhile, cook rice noodles according to package directions. Divide noodles between 2 serving bowls. Pour broth over.
- Top each bowl with half of the tofu, mint, and scallions. Serve with lime wedges and Sriracha sauce on the side.
Nutrition Info
521 Calories, 14 g Protein, 0 mg Cholesterol, 107 g Carbohydrates, 7 g Total sugars (5 g Added sugars), 6 g Fiber, 4 g Total fat (1 g sat), 1,117 mg Sodium, ★★★★★ Vitamin K, ★★★★ Phosphorus, ★★★ Vitamin C, Iron, ★★ Calcium, ★ Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Magnesium, Zinc
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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