Photo by Jamaludin Muh on Pexels
Vietnamese-Inspired Tofu & Mushroom Noodle Broth with Crispy Shallots
Tofu and mushrooms simmered in vegetable stock with garlic, fish sauce and chilli, topped with crispy fried shallots.
- 200 g firm tofu
- 100 g shiitake mushrooms
- 400 ml vegetable stock
- 80 g rice noodles
- 60 g shallots
- 2 whole garlic clove
- ½ whole lime
- 2 tsp fish sauce
- 20 ml vegetable oil
- 10 g fresh coriander
- ½ whole red chilli
- 1 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Slice shallots thinly. Mince garlic. Slice mushrooms into 5mm strips. Slice red chilli thinly (remove seeds for less heat).
- Step 3
Heat 15ml oil in a small frying pan over medium-high heat. Add shallots and fry for 4-5 minutes, stirring occasionally, until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Step 4
In the same pan, add remaining 5ml oil. Add tofu cubes and pan-fry for 3-4 minutes per side until light golden. Set aside.
- Step 5
Bring vegetable stock to a boil in a saucepan. Add minced garlic and mushrooms, simmer for 5 minutes.
- Step 6
Add fish sauce and black pepper to broth. Taste and adjust seasoning.
- Step 7
Cook rice noodles according to packet instructions. Drain well.
- Step 8
Place noodles in a serving bowl. Pour hot broth over noodles.
- Step 9
Top with pan-fried tofu cubes, crispy shallots, fresh coriander, and sliced red chilli.
- Step 10
Squeeze lime juice over the bowl just before serving.
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