Vegan Pho with Crispy Tofu

Ingredients:

Directions:

1. Heat about six cups of water in a large pot until it begins to boil. Turn off the heat and place the rice noodles in the water, let them sit for 30-40 minutes or until soft.
2. Heat up a second heavy bottomed saucepan or deep skillet, add the cinnamon sticks, cloves and star anise, toast them 3-4 minutes stirring until they are fragrant. Add the vegetable broth, tamari, sliced ginger and the quartered onion. Reduce the heat to a simmer and let it cook for 45 minutes to develop the flavor.
3. While the noodles are soaking and the broth is simmering cube the tofu and coat it with the rice flour and seasonings. Heat a large skillet and add 2 tablespoons of oil, carefully drop the coated cubes into the hot skillet or gill and brown them evenly on all sides using a flat spatula to turn them. Add the shiitake mushrooms and fry together with the tofu until crisp.
4. Prepare the remaining accompaniments. During the last five minutes of cooking the broth strain out the spices and onion, discard them. Add the thinly sliced carrots and noodles.
5. Ladle the soup into bowls and top it with fresh basil, cilantro, and jalapeño if desired. Add a few pieces of the crispy tofu and drizzle on optional Sriracha and Hoisin sauces. Serve with chopsticks and a wedge of lime.
6. *Note
7. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]