Vegetarian Tofu Phở Xào with Greens
Vegetarian Tofu Phở Xào with Greens
Ingredients
For the Tofu
- 1 pound extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
For the Phở Noodles
- 8 ounces dried flat rice noodles, (phở noodles)
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
- 1 teaspoon granulated sugar
For the Stir-Fry
- 3 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 4 cups bok choy, chopped (about 2 small heads)
- 1 cup bean sprouts
- 2 scallions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the tofu: After pressing, toss the cubed tofu with cornstarch until evenly coated. This will help it crisp up.
⏱️ 5 min
- 2
Cook the noodles: Bring a large pot of water to a boil. Add the dried flat rice noodles and cook according to package directions until al dente. This usually takes about 5-8 minutes. Drain well and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil to keep them from clumping.
⏱️ 10 min
- 3
Prepare the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha, and granulated sugar. Set aside.
⏱️ 5 min
- 4
Cook the tofu: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the wok and set aside.
⏱️ 10 min
- 5
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the sliced yellow onion and julienned carrots and stir-fry for 3-4 minutes until slightly tender-crisp.
⏱️ 5 min
- 6
Combine and finish: Add the chopped bok choy to the wok and stir-fry for 2-3 minutes until wilted. Add the cooked noodles, crispy tofu, and the prepared sauce to the wok. Toss everything together until well combined and heated through, about 2-3 minutes. Stir in the bean sprouts.
⏱️ 5 min
- 7
Serve immediately, garnished with sliced scallions and fresh cilantro. Serve with lime wedges on the side for squeezing.
Kitchen Tools
Nutrition Facts (per serving)
Vegetarian Tofu Phở Xào with Greens
For the Tofu
- 1 pound extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
For the Phở Noodles
- 8 ounces dried flat rice noodles, (phở noodles)
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha, or to taste
- 1 teaspoon granulated sugar
For the Stir-Fry
- 3 garlic, cloves, minced
- 1 tablespoon ginger, freshly grated
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 4 cups bok choy, chopped (about 2 small heads)
- 1 cup bean sprouts
- 2 scallions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the tofu: After pressing, toss the cubed tofu with cornstarch until evenly coated. This will help it crisp up.
⏱️ 5 min - 2
Cook the noodles: Bring a large pot of water to a boil. Add the dried flat rice noodles and cook according to package directions until al dente. This usually takes about 5-8 minutes. Drain well and rinse with cold water to prevent sticking. Toss with 1 teaspoon of vegetable oil to keep them from clumping.
⏱️ 10 min - 3
Prepare the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha, and granulated sugar. Set aside.
⏱️ 5 min - 4
Cook the tofu: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the wok and set aside.
⏱️ 10 min - 5
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the sliced yellow onion and julienned carrots and stir-fry for 3-4 minutes until slightly tender-crisp.
⏱️ 5 min - 6
Combine and finish: Add the chopped bok choy to the wok and stir-fry for 2-3 minutes until wilted. Add the cooked noodles, crispy tofu, and the prepared sauce to the wok. Toss everything together until well combined and heated through, about 2-3 minutes. Stir in the bean sprouts.
⏱️ 5 min - 7
Serve immediately, garnished with sliced scallions and fresh cilantro. Serve with lime wedges on the side for squeezing.