Crafts and Life

Suitable for Vegans

2 x 280g Naked Tofoo

1 tsp Coriander Seeds

Cinnamon Stick

Large Knob of Ginger

Vegetable Stock

2 tbsp Olive Oil

Soy Sauce

2 Packs of Shiitake Mushrooms

Handful of Basil

Handful of Coriander

3 Spring Onions

1 Red Chilli

2 Star Anise

200g Vermicelli Rice Noodles

Method

1. Into a saucepan, add chopped spring onions, half of your chopped red chilli (keep the rest for later), coriander seeds, star anise, ginger and cinnamon stick and toast for a few minutes.

2. Next add the vegetable stock and 5 tbsp soy sauce and leave to simmer on a low heat.

3. Tofoo time. Slice it up and cover in soy sauce and olive oil and add to a pan. Allow it char on either side. Set it aside.

4. Add your mushrooms to the pan and allow them to soak up the soy sauce from the Tofoo.

5. Place your rice noodles into hot water. Once softened, take the noodles out and add to your bowls for serving. Add your broth to the bowls followed by the Tofoo and mushrooms.

6. Finally, garnish with chopped chilli, mint, coriander and basil. Then tuck in!

Serves 4 – taken from tofoo.co.uk