I made up some baked tofu, following my Spicy Ginger Baked Tofu recipe and added it to a simple veggie broth I made for the mushroom gravy on my Turkey Meatloaf in Mushroom Gravy. After the broth came to a boil, I added some Udon noodles and cooked them in the broth. Just ladle it into a bowl, add some baked tofu, and enjoy… with chopsticks.

Here is a simple soup recipe. I had some frozen broth from a Baked Tofu and Coconut Soup I made, so I used the rest of that broth and improved upon the tofu. I’m no authority here, but you can probably call this a vegetarian pho.

Here’s the marinade for the firm, frozen, thawed, pressed, sliced tofu:

• 1/4 cup soy sauce
• 2 TB toasted sesame oil
• 1 TB onion powder
• 1 TB garlic powder
• 1 tsp fresh ginger, grated
• 2 TB sweet soy sauce (Kecap Manis)
• 1/2-1 TB Chinese chili paste
• 1.5 c white wine
• 1/2 cup water