Speedy Tofu Pho

Nutrition per serve

Ingredients

• 1pcs pak choy
• 1bunch coriander
• 200g peanut satay tofu
• 150g vermicelli noodles
• 15g Vietnamese pho seasoning
• 10g fried shallots
• 10ml 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 small frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Remove the pan from the heat.
3. Step 3 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 5 mins.
4. Step 4 — Add pak choy
   Add the pak choy, pho seasoning and 1 tsp soy sauce to the noodles. Bring to the boil and cook for 2 mins or until the noodles and pak choy are tender. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the noodles, pak choy and soup among bowls. Top with the tofu, 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