Pho: Tofu

🥘 Ingredients

• baby bok choy
  2 heads
• garlic
  3 cloves
• ginger
  1 in
• jalapeño
  1 unit
• lime
  1 unit
• mint
  ½ cup
• pepper
  ½ tsp
• pho stock concentrate
  1 pouch
• rice noodles
  4 oz
• salt
  1 tsp
• scallions
  2 unit
• silken tofu
  14 oz
• vegetable oil
  1 tbsp

🍳 Cookware

• pot

1. 

   1

   silken tofu scallions garlic ginger pho stock concentrate rice noodles baby bok choy mint jalapeño lime vegetable oil salt pepper

   silken tofu: 14 oz, scallions: 2 unit, garlic: 3 cloves, ginger: 1 in, pho stock concentrate: 1 pouch, rice noodles: 4 oz, baby bok choy: 2 heads, mint: ½ cup, jalapeño: 1 unit, lime: 1 unit, vegetable oil: 1 tbsp, salt: 1 tsp, pepper: ½ tsp
2. 

   2

   Thinly slice the scallions, keeping white and green parts separate. Peel the ginger with a spoon and then mince or grate along with the garlic. Cut the lime into wedges. Thinly slice the baby bok choy leaves and stems. Coarsely chop the mint. Seed and mince the jalapeño. Cut the silken tofu into 1/2-inch cubes.
3. 

   3

   Heat 1/2 tablespoon vegetable oil in a pot over medium heat. Add the garlic, scallion whites, ginger, and as much jalapeño as you dare and cook for ⏱️ 30 seconds , until fragrant. Add the pho stock concentrate and 4 cups of water. Bring to a boil and then reduce to a simmer for ⏱️ 10 minutes .
4. 4

   Add the tofu, rice noodles, and bok choy to the broth. Simmer until the noodles are tender, about ⏱️ 4 minutes . Taste and season with salt and pepper.
5. 5

   Serve the pho in bowls and top with mint, scallion greens, and a lime wedge.