Vegan Pho With Yowzers™ Red Chili Peppers
6Vegan Pho With Yowzers™ Red Chili PeppersServes 6
1515 Mins 180 Mins 195 Mins
For the Broth:
- 2 large onions, cut in half
- 1 head garlic, cut in half crosswise
- 1 large hand of ginger, about 6 inches split in half lengthwise
- 3 whole star anise pods
- 1 4” cinnamon stick
- 4 cloves
- 2 tsp. coriander seeds
- 2 Tbsp. Tamari
- 2 Tbsp. rice vinegar
- 1 Tbsp. sugar
- 1 tsp. salt
- 1-¼ cup shiitake mushrooms, sliced
- 3 scallions
For the Marinated Tofu:
- (1) 16 oz. package of extra-firm tofu, drained and pressed, cut into 1” cubes
- ¼ cup soy sauce
- 3 Tbsp. rice wine vinegar
- 1 Tbsp. mirin
For the Garnishes:
- Preheat broiler to high. Place onions, garlic, and ginger on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides.
- Transfer onions, ginger, and garlic to a large stock pot or Dutch oven. Add shiitake mushrooms, scallions, star anise, cinnamon stick, cloves, coriander seeds, sugar and salt. Cover with 10 cups of water. Bring to a boil over high heat, reduce to a low simmer, cover, and cook for 2 hours. Then stir in Tamari and rice vinegar and continue to simmer broth uncovered for an additional hour.
- While the broth is simmering, marinate the tofu. In a small bowl, combine soy sauce, rice vinegar, and mirin. Place tofu cubes in a shallow baking dish. Pour marinade over the tofu, ensuring all sides are covered, and let marinate for at least an hour or up to 48 hours.
- Prepare rice noodles according to package directions. To serve, place noodles in individual soup bowls. Pour hot broth over noodles. Top with marinated tofu and additional garnishes and serve immediately.
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