As my classmate Chef Ali says, this dish is "pho-nomenal". A new take on tofu, a new take on a Pho classic, using a miso broth, young coconut noodles and squash.
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level II - Advanced Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
smoked tofu • coconut noodles • phở vegetable broth • squash • sesame
To start, make the tofu a day or two in advance - this recipe uses agar agar, young coconut meat and cashews for a non-soya option, that is divine! The broth is made from a juiced vegetable base, combined with tamari, lime, lemongrass, miso, spices and sweetener. This is reduced in a dehydrator. The coconut noodles are made from thinly slicing young coconut meat, combined with spiralised courgette or squash (any kind is fun). To plate, place some raw veggies like peppers and green onions, plus fresh herbs, in the bottom of the bowl. Fill with broth, placing the noodles on top, along with some cashews, sesame, cilantro and any other toppings of your choice. Enjoy!