Vegetarian Pho Dinner Rice Bowl
Fragrant and flavorful, this Pho-inspired rice bowl with tofu makes for a satisfying dinner any night of the week.
(5 votes, average: 3.60 out of 5)
Ingredients
- 2 bags Success® Jasmine Rice
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 4 slices of ginger, each about 1/4-inch thick
- 2 whole star anise
- 1 cinnamon stick
- 2 tbsp canola oil
- 1 package (12 oz) extra firm tofu, drained and cubed
- 8 baby bok choy, quartered
- 1/2 lb mushrooms, sliced
- 1/2 tsp salt
- 1/4 cup fresh cilantro leaves, torn
- 1/4 cup fresh mint leaves, torn
- 1/2 cup hoisin sauce
- 1/4 cup Sriracha sauce
- 4 lime wedges
Instructions
Simmered to perfection in vegetable broth scented with soy sauce, ginger, star anise and cinnamon sticks, our Success® Jasmine Rice makes a great base layer for our Vegetarian Pho Dinner Rice Bowl recipe. Topped with mushrooms, bok choy and tofu, you’ll want to make these bowls again and again.
Step 1
Prepare rice according to package directions, substituting water with vegetable broth and adding soy sauce, ginger, star anise and cinnamon sticks to the saucepan.
Step 2
Meanwhile, heat oil in a large wok or skillet set over high heat. Stir-fry tofu for 2 to 3 minutes, or until it starts to turn golden around the edges. Add bok choy, mushrooms and salt to skillet and stir-fry for 3 to 5 minutes more, or until vegetables are tender.
Step 3
Divide rice between 4 bowls and top with tofu and vegetable mixture. Sprinkle each serving with cilantro and mint and drizzle with hoisin sauce and Sriracha. Garnish with lime wedges.
Recipe Tip
If you prefer, substitute the tofu called for in this recipe with plant-based meat strips.
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