---
title: "Pho: Tofu"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pho-54d2243f6ced6e52798b4568
servings: 2
prep time: "10 minutes"
cook time: "15 minutes"
time required: "25 minutes"
difficulty: Easy
allergens:
  - Soy
tags:
  - Gluten Free
  - Spicy
  - Veggie
rating: 3.5
rating_count: 364
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/pho.avif"
---
@silken tofu{14%oz}
@scallions{2%unit}
@garlic{3%cloves}
@ginger{1%inch}
@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}

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.

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}.

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.

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