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Nutrition Facts
Serving Size 624 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 1110 mg 46%
Total Carbohydrate 40 g 13%
Dietary Fiber 7 g 28%
Sugars 12 g
Protein 12 g
Vitamin A 160% Iron 15%
Vitamin C 35% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Tofu Pho with Lemon Grass Broth

Prep Time
40 minutes
Cook Time
45 minutes
Total Time
1 h 25 m
6  People


Recipe makes 6 Servings

12 Oz firm tofu, cut into small bite sized pieces
2 Tbsp soy sauce, plus more as needed for seasoning soup
2 Tbsp toasted sesame seeds
2 Qt vegetable stock
1 stalk of lemon grass, crushed or chopped
1 Tbsp ginger, chopped
5 cloves of garlic, crushed
1 bunch of green onion, ends trimmed and white ends cut and added to broth, chop green tops for garnish
16 Oz rice noodles
16 Oz fresh mung bean sprouts, rinsed and drained
2 cup(s) H-E-B Organics Julienned Carrots
1 cup(s) fresh basil leaves, rinsed and drained
1 cup(s) cilantro, picked leaves only
1 Tbsp hoisin sauce, as needed for taste
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Preheat oven to 400°F.
Drizzle small pieces of tofu with soy sauce and toasted sesame seeds.
Roast in oven for 30 to 40 minutes or until they are just slightly crispy. While those cook make broth.
In a large pot add the veggie stock, lemon grass, ginger, garlic, and onion ends.
Bring to a simmer and cook for 20 minutes, then strain solids out and place flavored broth back into pot; set on low heat to keep it hot.
Season broth to taste with soy sauce or salt and pepper.
Cook noodles according to package instructions, drain and rinse with cold water and set aside.
Assemble the Pho by adding some noodles to a bowl followed by the broth, then tofu, any veggies and herbs over the top.
Season to taste with hoisin and soy sauce as needed. Repeat for every serving.
Chefs note: Feel free to use any vegetables in the pho, and a squeeze of fresh lime juice is a fantastic garnish if desired.


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