Clean Vegetable Pho Parsley Root Noodles with Baked Tofu
Ingredients
- 1 onion cut into quarters
- 3 carrots
- 2 inch piece of fresh ginger
- 1 tsp. coriander seeds
- 1 tsp. mustard seeds
- ½ tsp. fennel seeds
- 1 cinnamon stick
- 2 tbsp. tamari (or soy sauce)
- ½ tbsp. sea salt
- 6 cups water
- 1 large parsley root (peeled into slivers)
- 6 ounces extra firm tofu
- Pinch of salt
- Black pepper to taste
- 1 tsp. olive oil
- 1 cup broccolini (alternatively, use cauliflower, or broccoli)
- 1 cup string beans (alternatively, use snap peas)
- Handful cilantro chopped (basil or parsley could work too)
- 3 scallions
- ½ cup mung bean sprouts
Instructions
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