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Vietnamese Tofu Pho

by noshnosh (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Quick (1387)      Simple (966)      Vegan (744)      Kids (743)      Winter (315)     
Light, tangy and full of flavour, this much loved Vietnamese staple comes at just over 100 calories per serve, making it a versatile and healthy dish for any occasion.

Preparation Time: 1 hr (marinade) and 15 minutes
Cooking Time: 20 minutes
Makes: 4 servings

350g firm tofu
2 stalks lemongrass, finely chopped
2 tsp grated ginger
4 kaffir lime leaves, roughly torn
1.5 L vegetable stock
1 tsp palm sugar
3 tbsp fish sauce
1 lime, juiced
50g bean sprouts
2 carrots, peeled and ribboned
red chilli, Thai basil and coriander leaves (to serve)

1/2 orange, juiced
3 tbsp light soy sauce
1 tbsp honey

add: 8 large cooked prawns / 1 shredded poached chicken breast

Place paper towel on a dish. Remove tofu from packet and transfer to dish before layering paper towel on top. Add the weight of something heavy on top (can be a cookbook, another dish, or simply some cans.) Leave for at least 20 mins.
Slice tofu into 8 pieces and place them in a dish. Combine the soy sauce, honey and orange juice for the marinade, and pour over the tofu. Set aside for an hour, turning over half way through.

Grind the lemongrass, ginger and kaffir lime leaves in a mortar and pestle until it forms a paste texture.
Over a medium-high heat, fry the tofu slices for 1-2 mins on each side.

In a large saucepan, combine the stock, the paste and boil for 10 minutes. Add sugar, fish sauce, lime juice and carrot and cook for a further 3 minutes.

Remove from heat and add sliced tofu, bean sprouts, chilli and herb leaves before serving.

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