Tofu Pho

Instructions

1. Wrap the tofu in kitchen towel and place on a plate. Add another plate on top and weigh it down using a can or two. Leave to 'press' for at least 30 mins to get rid of any excess moisture. Once done, pour off the liquid and then cut into 12 slices.
2. Combine the hoisin, 1 tbsp soy sauce and vinegar in a small bowl. Place the tofu slices in a shallow dish and pour over the marinade. Leave to marinate for 20 mins
3. Spray a deep, large pot with calorie controlled spray and place over a medium-high heat. Add the garlic, ginger and onion and sauté for 6-8 mins, stirring occasionally, until well charred.
4. Add two ladles of the vegetable broth to deglaze the bottom of the pan – be careful, it will sizzle quite loudly. Add the rest of the stock along with the soy sauce. Bring to a simmer over a medium heat, then reduce the heat to low and cover. Simmer on low for 30 mins then strain and add the broth back in the pan with the miso.
5. As the broth simmers, cook your tofu. Spray a large grill pan with calorie controlled spray and place over a medium high heat. Add the tofu and cook on each side for 3 mins until griddle marks show. Meanwhile, soak the noodles in boiling water for 4 mins and then immediately drain and leave to soak in cold water. Bring the broth back to a simmer and add the pak choi, cooking for 3 mins until just wilted. Stir in the courgetti and noodles and cook for a further minute.
6. Add the vegetables and noodles to 4 serving bowls then cover with the broth. Top with the tofu and sprinkle over the sesame seeds. Serve.