Tofu Vegetable Pho Ingredients MINOR'S® Pho Concentrate reconned with MINOR'S® Classical Reductions™ Reduced Vegetable Stock or MINOR'S® Low Sodium Vegetable Base and hot water Tofu, *pressed, cut into thin squares Neutral oil Rice noodles, prepared per package instructions Broccolini, blanched Baby bok choy, halved and blanched Shitake mushrooms, sliced and seared Fresh mint, Thai basil, cilantro (leaves left whole or slightly torn) Scallions, sliced Red chilies, thinly sliced Lime wedge Chef Jordan Weber Build It Pan-fry tofu slices in neutral oil until golden. Transfer to a paper-towel lined sheet pan. Divide the cooked rice noodles between bowls. Ladle over prepared, hot pho broth to fill bowl. Garnish with fried tofu, broccolini, baby bok choy, shitake mushrooms, herbs, scallions, red chilies, and lime wedge. Share this recipe: More Like This Meatless Vegetable Sides. Center‑of‑the‑Plate Flavor. Industry Trends Cuisine Without Borders Ingredients Hand Pies In Any Language Industry Trends The Toastmasters
