Crispy Tofu Every Time in this Chilli Corn Pho
I use this base of sesame, chilli, garlic and ginger for so many dishes. This variation is a simple tofu noodle dish using charred corn and tenderstem. I’m sharing tips on how to get crispy tofu every time (which is just down below in the recipe tips section).
Breakdown of the Recipe:
What is pho?- Pho is a Vietnamese dish that consists of a broth with rice noodles (usually including vegetables and meat, but this time we’re making it vegan). Now the ingredients I’m including are typically found in British supermarkets, whereas if you were keeping this more traditional you could include ingredients such as Thai Basil, sriracha, bean sprouts and a vegan fish sauce. However today I’m sharing a much simpler cheat style version which will still create a delicious meal but slightly less authentic. If you do want an authentic Pho I’d recommend searching for those recipes online – they are delicious.
Tofu- I used to hate cooking with tofu from getting a bad outcome every time. But I’ve shared some tips on how to get a delicious crispy flavour packed tofu every time (just below).
Garlic & Ginger- The epic combo of garlic and ginger, this time I’ve grated them however you can finely chop them if that’s easier. They add a really delicious flavour to the dish and are essential.
Rice Noodles- You can use whichever noodles you have available however rice noodles are usually used within pho recipes. Depending on which region of Vietnam, the thickness of the noodles may change. I’ve opted for flat rice noodles in this recipe.
Tamari & Sesame Oil- I use these ingredients whenever making a marinade or a stock as they work really well together. The tamari gives a lovely umami flavour with the nutty undertones coming from the sesame oil.
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Chilli Corn and Tofu Noodles
Ingredients
For the stock:
- 2 tbsp sesame oil
- 3 cloves garlic
- Thumb sized piece of ginger
- 2 tbsp tamari or soy sauce
- 1 tsp chilli flakes
- 1 stock cube
- 700ml boiled water
- 1 tsp sugar optional
The main ingredients
- 300 g drained tofu
- 100 g corn
- 120 g rice noodles any noodles will work for this dish
- 3 spring onions
- 6-8 tendetstem
Instructions
- Simply grate the ginger, mince the garlic and add to a large bowl with the soy sauce, chilli flakes, sugar and sesame oil
- Whisk together then add the sliced tofu (either cubes or cut into triangles) and leave to marinade for minimum 30 minutes
- Place the boiling water into a pot with the stock cube and give a good stir
- Place the marinated tofu into a non-stick pan and fry on a high heat for around 5 minutes on each side, adding the corn to the pan when you're cooking the final side of the tofu
- Place the rice noodles and tenderstem into the pot with the stock and bring to a low simmer for just a few minutes until cooked
- Combine the stock to the marinade and enjoy!
- *tip, leave a few pieces of tofu aside to add on top so they stay nice and crispy
- Bring the stock together with the corn, tenderstem and tofu, garnish with chopped spring onions, and sprinkle a few chilli flakes on top
Notes
- drain the tofu by wrapping in a clean tea towel or kitchen roll and press to absorb any excess moisture
- Leave to soak up excess liquid for a few minutes
- Slice into smaller pieces, either cubed or thin triangle pieces
- Marinating the tofu for a minimum of 30 minutes will help give a delicious coating to fry
- Fry on a high heat on a good quality non-stick pan
If you like this recipe, why not try my Gyoza Chilli Noodle Soup.
