Vietnamese Pho is my comfort food and I love making different variations of it for lunch or dinner. This time around I decided to make a Vegetarian Pho with a crispy tofu.
Recipe Ingredients for broth:
Spice bag (star anise, coriander seeds, cardamon, licorice, cinnamon and fennel seeds)
1/4 cup vegetable bullion
2 tsp. salt
2 oz sliced ginger
1/2 large onion or 1 small onion
1 1/2 oz rock sugar or 1 tbsp. table sugar
large pot water
Simmer for 30-45 minutes and scoop out onion, ginger and spices.
1 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
Air Fry at 374F for 20 minutes or bake at 400F for 22-23 minutes