Vietnamese Caramelized Tofu & Mushroom Pho Broth

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 150 g oyster mushrooms, torn into large pieces
• 3 cups vegetable broth, unsalted
• 2 whole star anise
• 1 piece cinnamon stick, 3-inch
• 1 tbsp fresh ginger, sliced thin
• 3 whole garlic cloves, crushed
• 1 small onion, halved and charred
• 2 tbsp tamari or soy sauce, low-sodium
• 1 tbsp maple syrup, for caramelization
• 1 tsp mushroom powder, for umami
• 80 g rice noodles, dried
• 1.5 tbsp coconut oil, for cooking
• 1 medium shallot, thinly sliced
• 0.25 cup fresh mint, torn
• 0.25 cup fresh cilantro, chopped
• 0.5 whole lime, cut into wedges
• 0.25 tsp chili flakes, optional

Instructions

1. 1

   Press tofu between paper towels for 10 minutes. Cut into 1-inch cubes.

2. 2

   Char onion halves directly over flame or in dry skillet until blackened on cut sides.