Kam's Vegan Pho with Sautéed Tofu

Cook the rice noodles in a pot of boiling water following the package directions. Drain, rinse with cool water and set aside.

Heat 1 tbsp oil in a soup pot over medium-high. Sauté the sliced onion until soft and browned at the edges.

Add the star anise and ginger to the onion and toast until fragrant.

Pour in the broth and bring to a simmer. Cover, turn the heat to low and cook until the flavors meld.

While the broth simmers, heat 1 tbsp oil in a skillet over medium-high. Cook the tofu until golden on the edges.

Add 1 tbsp tamari to the tofu and toss for 30 seconds to coat. Take the skillet off the heat.

Add the mushrooms and bok choy to the broth and simmer until just tender.

Season the broth with 1 to 2 tsp tamari, to taste. Fish out the star anise pods.

Slice the scallions and jalapeño and pick the Thai basil and cilantro leaves.

Divide the noodles between two big bowls. Ladle the hot broth and veggies over the top.

Top with the tofu, bean sprouts, herbs, scallions and jalapeño. Serve with lime wedges, hoisin and sriracha at the table.