Low Sugar Gluten Free Tofu Pho

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

For the broth

1 large yellow onion, halved through the root
Large Yellow Onion Organic Yellow Onions Kroger® Yellow Onions in 3lb Bag Oragnic Yellow Onions Yellow Onions
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1 (3-inch) piece fresh ginger, halved lengthwise
3 whole star anise
1 cinnamon stick
4 whole cloves
1 tsp coriander seeds
8 cups vegetable broth
2 tbsp tamari
1 tbsp fish sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt, plus more to taste

For the noodles

8 oz dried flat rice noodles (banh pho, medium width)

For the tofu

14 oz firm tofu, drained and cut into ½-inch slabs
1 tbsp neutral oil (such as avocado oil or canola oil)
¼ tsp salt

For serving

2 cups bean sprouts
1 cup fresh thai basil leaves
4 green onions (green tops only), thinly sliced
1 lime, cut into wedges
1–2 fresh red chiles, thinly sliced (optional)
gluten free hoisin sauce, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Char the onion and ginger: place the onion halves and ginger cut-side down directly over a gas burner on high heat, or under a broiler on a foil-lined baking sheet, until the cut surfaces are deeply charred and blackened in spots, about 5–7 minutes. The char is what gives the broth its characteristic smoky depth.
2
Toast the spices: add the star anise, cinnamon stick, cloves, and coriander seeds to a dry large pot over medium heat and cook, stirring frequently, until fragrant and lightly toasted, about 2 minutes. Watch closely, as the spices can scorch quickly.

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