Pie week’s over and it’s time for something more substantial. Especially since there’s apparently a massive cold front coming that’s gonna last, well, all winter. Has anyone been keeping up with that? Something about an Alaskan storm and a Canadian air stream combining and chilling us over and over and over until all you want to do is stay in your warm bed all day. I’m really not looking forward to it. Winter time is always romanticized in movies but from a New Yorker to you, it’s not special in real life. It’s a cold, cold world out there. It’s time to take matters into your own hands and make something that’ll warm you from the inside out – like this Tofu Pho!! Phok yeah!

Pho, pronounced phuh not phowe, is a vietnamese noodle soup whose broth is just as flavorful as the toppings you add. The broth is generally either beef based or vegetable based. To make it heartier, you can add a variety of proteins: tofu, chicken, beef, fish, fish balls, or keep it simple with veggies. And of course the glorious toppings are a pop of freshness in a rich broth: cilantro, lime, bean sprouts, jalapeño, carrots, cucumber, sriracha, hoisin sauce. Honestly, anything your heart desires would probably work in this soup.

What makes the broth as rich as it is are the layers of flavors you build over time (but don’t worry, you can make it in a jiffy!) Aromatic dry spices combine with flavorful fresh ones and simmer away together.

There’s this hole-in-the-wall vietnamese restaurant down in the financial district tucked away on a little street corner called Quynh’s Banh Mi with the best pho you can find in the city. This recipe is an ode to them, served up with fried tofu and toppings to boot. So bundle up folks, and warm yourself from the inside out with a steaming bowl of Tofu Pho.

TOFU PHO

(serves 4)

for the soup:

1 large onion

2 inch piece of fresh garlic

1 cinnamon stick, 3 inches

1 teaspoon coriander (seeds or ground)

1 star anise

5-7 whole cloves

4 cups beef or vegetable broth

4 cups water, boiling

2 tablespoons soy sauce

3 large carrots, peeled and roughly chopped

1 package, 14 ounces flat rice noodles (pad thai noodles)

for the tofu:

1 package firm tofu, pressed

1/3 cup canola oil (for frying)

2 teaspoon sesame oil

4 tablespoons hoisin sauce

1/2 teaspoon crushed red pepper flakes

2 tablespoon soy sauce

1 teaspoon grated garlic

1 teaspoon grated ginger

1 teaspoon white sugar

toppings:

cilantro

jalapeño

sprouts

lime

sriracha

hoisin sauce

Start by prepping the broth. Peel and cut the onion in half and peel the ginger. Place both on a baking sheet in an oven on high broil. Turn over after 5 minutes. The goal is to blacken the onion and ginger. Once blackened, remove the outer layer of the onion, slice the ginger in half, and set aside.

In a large pot over medium heat, toast the spices – cinnamon, coriander, star anise and cloves – until fragrant, 2-3 minutes. Add the broth and boiling water. Bring to a boil and add the onion, ginger and carrot. Reduce the heat to medium and low boil for 40 minutes. Cover and turn the heat to low to keep the broth warm.

While the broth boils, prep the tofu. Drain and press the tofu block between two plates to remove as much extra liquid as you can. Slice the tofu into 10 slices about 1/4 inch thick. Cut each slice in 2 squares, and each square into 2 triangles. Pat dry with a paper towel. Heat the 1/3 cup canola in a large skillet. Working in two batches, fry the tofu triangles for 5 minutes on one side and then 3-4 on the second side. Remove the first patch and drain on a paper towel lined plate. Add the second batch. For the sauce, mix the remaining ingredients in a large bowl (sesame oil through sugar). Add the fried tofu and toss to coat evenly. Cover and set aside.

Place the packet of dry noodles into a pot of boiling water. Boil for 5-6 minutes or until soft but not mushy. Drain and divide among 4 bowls. Ladle broth over noodles, top with tofu triangles and any additional toppings your heart desires. Set extra toppings on the table so others can top their pho as they please. Enjoy!!