Pho With Carrots Turnips Broccoli And Tofu Recipes

PHO WITH CARROTS, TURNIPS, BROCCOLI AND TOFU

Steps:

• Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
• For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil; it will bubble up, so don't fill the pot all the way; and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls. For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
• Add the turnips and carrots to the simmering broth and simmer until just tender, about 2 minutes. Divide the tofu and the steamed broccoli crowns and stems among the bowls. Ladle in the hot broth with carrots and turnips. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Steps:

• Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
• After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
• In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
• Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
• Remove the lid and increase the heat to medium-high.
• Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
• Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
• Return the tofu to the pan and toss to coat in the sauce.
• Serve over white rice and garnish with scallions and sesame seeds.
• Enjoy!

VEGETARIAN PHO

Steps:

• Vegetable Stock
• Put the oil in a large pot over medium heat. When it's hot, add the carrots, celery, onion, potatoes, garlic, and mushrooms. Sprinkle with salt and pepper, cover, and cook, undisturbed, until you hear the vegetables sizzle, 3 to 5 minutes. Uncover, stir once or twice, and cook, stirring only enough to prevent burning until the vegetables release their liquid and begin to brown, 15 to 20 minutes. (If you have more time, keep going another 15 to 20 minutes or until they're even darker.)
• Add 10 cups water, the parsley, and the bay leaves. Bring to a boil, then adjust the heat so the mixture bubbles steadily but gently. Cook until the vegetables are very tender, anywhere from 15 to 60 minutes depending how much time you can spare.
• Strain through a fine-mesh strainer. Taste and adjust the seasoning before using or cooling and storing.
• Pho
• Put the oil in a large pot over medium heat. When it's hot, add the onion, garlic, and ginger. Sprinkle with some salt and the sugar and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the star anise, cinnamon, bay leaves, and peppercorns and stir until warm and fragrant, no more than a minute. Add the stock, soy sauce, vinegar, half the cilantro (save therest for garnish), mushrooms, and 1 cup water. Bring to a boil, then lower the heat so the stock bubbles gently. Cook, partially covered, until you are happy with the concentration of flavor, 30 to 60 minutes.
• Put the rice vermicelli in a large bowl, sprinkle with salt, and cover with the boiling water. Soak until the noodles are barely tender; start checking after 3 minutes. Drain the noodles, then rinse them and the bowl with cold water to cool down. Return the noodles to the bowl, add enough cold water to cover, and let sit until you're ready to serve.
• Strain the broth through a fine-meshed strainer, return it to the pot, and keep at a gentle bubble. Taste and adjust the seasoning, adding more soy sauce if you'd like. (You can make the broth to this point, cool, and store it in the refrigerator for several days or the freezer for a few months. Return it to a boil and keep hot until time to serve.)
• Prepare any additional toppings from the list that follows (or whatever else you'd like) and put them in bowls or platters. Drain the noodles and divide them among big bowls; ladle some broth over the noodles. Garnish with the scallions, limes, and sprigs of the reserved cilantro. Top the soup with other additions as you like.

PHO WITH SPINACH AND TOFU

Steps:

• Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
• For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil; it will bubble up, so don't fill the pot all the way; and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls. For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
• Add the thinly sliced mushroom caps and spinach to the simmering broth, and as soon as the spinach wilts (about 20 seconds) ladle the broth and spinach into the soup bowls. Divide the tofu among the bowls. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.