Vegetarian Pho with Fried Tofu

 Hot, spicy pho

We discovered a love for tofu at this strange little bar right by my place that served pizza, tots, Vietnamese sandwiches, and pho. And beer. What an unusual combination, right? And they had things like breakfast pizza which sounded gross (egg on pizza?) but smelled so good. I ordered the pho with tofu one of the first times I went there on a whim and because I'd never had it before and I was hooked. I never ordered anything else at that place.

Eventually, they started running out of pho. I would be impossibly disappointed after getting my heart set on a nice big bowl of hot pho and learn they didn't have any. The bar went through a lot of changes in a few months, and we finally learned it was closing to allow the owner to move on to bigger and better things (you can read about that here). But I never stopped loving the pho.

So I figured... why not make it?

Turns out, however, the ingredient list for authentic pho is way long. To get the broth right you have to simmer a beef bone for hours and add all these spices I don't have. So I gave up and resolved to find another pho spot that wasn't 15 miles away. Then Rich got sick. It started with just a tickle in the throat one night, a very chilly night. Pho was sounding really good, and I'd just discovered pre-packaged pho base at Sprouts. So I figured why not, let's give it a whirl. And it turned out pretty darn good, especially for a first try. My only recommendation is to either get a meat base, add your own spices to a vegetarian broth, or load up on the sriracha. The vegetarian base by itself is a little... lacking.

The steps are actually ridiculously easy, as long as you have a good soup base.

Ingredients:

Pho starter base (veggie, beef, or chicken)

Tofu (and olive oil or butter for frying, plus any seasonings)

Rice noodles

Cilantro

Green onions

Bean sprouts

Basil

Jalapeno

Lime

Sriracha

Plum sauce (optional)

So. Yummy.

Chop your veggies. Slice jalapeno and lime, chop some green onions, and pick fresh basil leaves and grab a big handful of sprouts. 

Fry the tofu. I always use olive oil, but I know butter tastes better. Use whatever you like. Or just boil it and don't fry it at all, or do a dry fry with no oil or butter (just keep an eye on it). I like to put a bunch of seasonings on my tofu: chili peppers, black pepper, some garlic salt, and a good amount of sesame seeds.

Cook the rice noodles! Follow whatever the package says, but it's just like cooking any other noodle. Also, simmer the broth in a big pot until nice and hot. You might also want to add the tofu into the broth so it can soak up the flavor (and stay warm), and add in a few more spices if you go the veggie route.

Scoop some rice noodles into a big ol' soup bowl. I did not have the kind of bowls you get at pho restaurants, and I plan on remedying this soon. Add the green onions and cilantro.

Pour the broth and the tofu over the noodles. Let it steep in. Top with the rest of the ingredients!

Shrimp pho is also really good. And I'm sure the beef and other cow parts are delicious as well. But I really dig the tofu.

Total Cost: ~$15 (less if you already have some of the toppings)

Total Time: ~30 minutes (assuming you don't spend 12 hours simmering a beef bone)

Note: In this particular post the photos are partially courtesy of my phone, which, while awesome and pretty decent at playing camera, is no match for Rich's actual camera. So if some of the pics look like cell phone pics, it's 'cause they are.

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Green Curry with Tofu

It took forever, it seems, but I finally got the hang of cooking tofu. The first few times I experimented with it the tofu came out soggy and completely unlike the deliciousness that Thai restaurants always serve up. But because it's a dollar a package and a good source of healthy protein I was determined to make it work.

And work it did. Turns out the key, at least for curry, is frying the tofu, which, admittedly, doesn't do much for its health benefits. But this blog is "we should be fat," not "we should be healthy role models."

Ingredients:

Rice

Tofu

Coconut milk (1 can)

Curry paste

Chicken or vegetable stock

Bamboo shoots

Bell pepper

Peas (or green beans)

Basil

Olive oil

Seasonings

Cheapest form of protein out there.

Cube and dry the tofu. Use a clean cloth or paper towl to soak up the extra juice that the tofu is packaged in. Put the tofu in a large pan on medium-high heat with just enough olive oil to cover the bottom of the pan and sprinkle the tops of the pieces with whatever seasonings you like. Here, we used a mix from Trader Joe's called Everyday Seasoning and sesame seeds. While that's cooking, make your pot of rice. Both brown rice and white rice work wonderfully, and I've just discovered this delicious short grain white rice that I'm going to use for sushi (stay tuned for that for sure) because it's nice and sticky, so that's what we went with this time.

Golden soy squares!

Once the tofu has a nice layer of golden brown on the bottom, flip each piece to let the other side fry. The seasonings you put on the top will now get seared into the tofu for extra flavor. Just the edges are going to be browned, leaving the middle parts white so it's still soft. Don't burn your tofu.

The tofu is soaking in the curry flavors.

After both sides have a nice crispy layer, lower the heat to medium and pour in the can of coconut milk, stock, and a generous tablespoon of curry paste. I also throw in some dried basil and red pepper flakes for an extra kick because the curry paste is pretty mild. And the "stock" was just a chicken stock cube tossed into the hot pan of coconut milk. I didn't bother with making it into actual stock, but that just ups the flavor. And my laziness is rewarded.

Curry really complements green bell peppers. The other colors just aren't quite as good.

Chop your vegetables. Cut the bell pepper into bite sized bits and chop up your bamboo shoots and green beans or whatever else you're using. Peas work best, but the frozen bags at Sprouts were twice as expensive for some reason, so we used green beans. Frozen veggies work really well in things like curry and sauce, but nothing beats fresh bell pepper. And frozen bell peppers always end up soggy.

Almost ready!

Put the veggies into the pan after everything else has cooked about 10 minutes or so. Keep it at medium or low heat and put in frozen veggies before the fresh ones. I prefer my bell pepper to be a little on the firm side so I only cook them about 5 minutes. This is also the point you add fresh basil if you have it. Which we didn't.

You can see the pepper and basil flakes!

Scoop the mix onto rice and be sure to get a good amount of the sauce. This dish is the most complicated to make so far but it's worth it. Took me three tries to get it right. Because we're fat kids, it fed us both generously for dinner and there was enough left for normal person seconds. I had my leftovers for lunch the next day and holy crap was it good. Letting it sit overnight allowed the curry to soak into everything for maximum flavor. Also, this dish cost less than $5 to make and there's still leftover rice and frozen veggies for next time.

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