Soup's on and ready in 30 minutes with this simple version of Vietnamese Pho. Five spice powder gives the broth a unique flavor but can be skipped if you don't have any. Serve with a little sambal oelek or sriracha to spice it up if that's the way you like it. No rules, just yum.
14-ounce package extra firm tofu,
1/4 cup cornstarch
2 Tbsp soy sauce (divided)
2 Tbsp hoisin sauce
7 oz rice noodles
1 inch fresh ginger, sliced
2 cloves garlic, sliced
2 fresh sprigs cilantro, plus more for garnish
1/4 tsp five-spice powder
4 cups 'no chicken' vegan broth
1 Tbsp white miso paste
6 heads baby bok choy trimmed, halved lengthwise
2 green onions thinly sliced
Sesame oil to drizzle
1. Drain and press tofu then pat dry. Cook noodles according to package instructions; drain and set aside. Combine hoisin sauce and 1 Tbsp soy sauce.
2. Slice tofu in desired shape. In a bowl, gently toss the tofu with the cornstarch to coat. In a large nonstick skillet over medium heat with 2 Tbsp vegetable oil, cook tofu, tossing occasionally, until crisp on all sides, about 8 to 10 minutes. Remove from skillet and toss with hoisin sauce mixture. Keep warm.
3. Return skillet to medium heat; cook ginger, garlic, cilantro sprigs and five-spice powder, stirring, for 1 minute. Add broth, 1 Tbsp soy sauce and 2 cups water; bring to boil. Add miso paste and stir to dissolve. Reduce heat and simmer for 5 minutes.
4. Using slotted spoon, discard ginger, garlic and cilantro sprigs. Stir in bok choy; simmer until softened approximately 4 minutes.
5. To serve, divide noodles, bok choy, broth mixture and tofu among bowls. Sprinkle with green onions and chopped cilantro; drizzle with sesame oil.