Easy vegetarian pho with tofu recipe
 Charred ginger and shallots add extra flavour to this easy vegetarian pho with tofu and lots of aromatic herbs. 4cm piece fresh ginger, peeled and thinly sliced6 Thai shallots or 1 banana shallot, halved2 dried red chillies2 fresh red chillies, 1 left whole, 1 thinly sliced2 star anise1 tbsp coriander seeds4 green cardamon pods2 cloves garlic, peeled and sliced600ml/21fl oz vegetable stockpiece dried kombu 25g/1oz palm sugar 1 tbsp nutritional yeast flakes200g/7oz fat rice noodlesvegetable oil, for deep-frying4 baby carrots, peeled, then peeled into strips100g/3½oz bean sprouts150g/5½oz puffed tofu2 tbsp coriander leaves, left whole2 tbsp mint leaves, left whole2 tbsp basil leaves, left whole2 fresh limes, 1 juiced and 1 cut into wedges4 spring onions, thinly sliced 4cm piece fresh ginger, peeled and thinly sliced 6 Thai shallots or 1 banana shallot, halved 2 dried red chillies 2 fresh red chillies, 1 left whole, 1 thinly sliced 2 star anise 1 tbsp coriander seeds 4 green cardamon pods 2 cloves garlic, peeled and sliced 600ml/21fl oz vegetable stock piece dried kombu 25g/1oz palm sugar 1 tbsp nutritional yeast flakes 200g/7oz fat rice noodles vegetable oil, for deep-frying 4 baby carrots, peeled, then peeled into strips 100g/3½oz bean sprouts 150g/5½oz puffed tofu 2 tbsp coriander leaves, left whole 2 tbsp mint leaves, left whole 2 tbsp basil leaves, left whole 2 fresh limes, 1 juiced and 1 cut into wedges 4 spring onions, thinly sliced 3 tbsp rice wine vinegar6 tbsp hoisin sauce3 tbsp runny honey3 tbsp soy sauce4 tbsp gochujang1 tsp fresh ginger, peeled and grated1 clove garlic, peeled and grated 3 tbsp rice wine vinegar 6 tbsp hoisin sauce 3 tbsp runny honey 3 tbsp soy sauce 4 tbsp gochujang 1 tsp fresh ginger, peeled and grated 1 clove garlic, peeled and grated Method Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened. While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute. Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan. Add the noodles and cook in the stock according to the packet instructions. Mix all the sauce ingredients together in a bowl. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce. Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side. Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened. Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened. While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute. While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute. Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan. Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan. Add the noodles and cook in the stock according to the packet instructions. Add the noodles and cook in the stock according to the packet instructions. Mix all the sauce ingredients together in a bowl. Mix all the sauce ingredients together in a bowl. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce. Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side. Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side.