Tofu Vegetable Pho

Tofu Vegetable Pho


  • 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

Build It

  1. Pan-fry tofu slices in neutral oil until golden. Transfer to a paper-towel lined sheet pan.
  2. Divide the cooked rice noodles between bowls.
  3. Ladle over prepared, hot pho broth to fill bowl.
  4. Garnish with fried tofu, broccolini, baby bok choy, shitake mushrooms, herbs, scallions, red chilies, and lime wedge.