Really, when isn't it pho time? (I know Emily would agree with me!) :) Dan and I had a laugh when I asked him earlier this week what he was hungry for; his reply was, "ummmmm . . . something Asian . . . with tofu." OK! Only thousands of meals to choose from, and I settled on pho.
I always loosely follow this recipe from Cooking Light, with several modifications to make the soup vegetarian, as well as slightly simpler to prepare. I don't know whether I've posted my modifications before; I apologize if I have and am boring everyone. :) Here are the changes I make:
1. Substitute vegetable stock for turkey stock, low-sodium soy sauce for fish sauce, and 1 package tofu, pressed and cubed, for the turkey. (Sometimes I sub agave for the brown sugar, just because I don't feel like digging out the brown sugar.) :)
2. I prepare all of the fresh herbs, green onions, lime wedges, and jalapenos and pile them up on a big plate (or in a tupperware container,) to be added at the table.
3. I don't bother broiling the onion -- I just slice it thinly, brown it in a little peanut oil, add the tofu, bean sprouts, and broth, and bring everything to a boil. At this point, soup's on! Simpler, and probably just as good.
And one final tip -- unless you want dinner to take you hours and hours, have an "herb assistant." Dan has become very good at this job, and says he actually enjoys it!
So, what would you have made with the suggestion I was given? "Something Asian . . . with tofu!" The possibilities may be endless!