Phở with Tofu
- 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)
- 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.
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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