Speedy Prawn and Tofu Pho

Nutrition per serve

Ingredients

• 1pcs pak choy
• 1bunch coriander
• 200g peanut satay tofu
• 150g vermicelli noodles
• 15g Vietnamese pho seasoning
• 200g peeled prawns
• 10g fried shallots
• 15ml vegetable oil
• 5ml soy sauce

Method

1. Step 1 — Prep ingredients
   Bring 1L (4 cups) water to the boil in a medium saucepan for the noodles. Thickly slice the pak choy stems, leaving the leaves whole. Pick the coriander leaves, discarding the stems. Halve the tofu pieces on an angle.
2. Step 2 — Warm tofu
   Heat a drizzle of vegetable oil in a medium frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Remove from the pan and reserve the pan.
3. Step 3 — Cook noodles and pak choy
   While the tofu is cooking, add the noodles to the pan of boiling water and cook for 5 mins. Add the pak choy, pho seasoning and 1 tsp soy sauce and cook for a further 2 mins or until the noodles and pak choy are tender. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Cook prawns
   Meanwhile, heat a drizzle of vegetable oil in the reserved pan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the noodles, pak choy and soup among bowls. Top with the tofu, prawns, coriander leaves and fried shallots and enjoy!
6. Step 6 — Make it spicy
   Chilli lovers, go wild and scatter over chopped bird's eye chilli to serve.

Allergens

Sojabohnen, Gluten, Peanut, Wheat, Sulfit, Crustacean