Whether you love it or loathe it, tofu is one of the most versatile ingredients in any kitchen. For me, it’s the saviour of stressful dinner times, because it cooks in minutes, absorbs flavour like no other and packs a real nutritional punch. Here, it plays two very different roles: crisped until golden in a fragrant, spice-infused Vietnamese-style pho, and mashed to give body and bite to bold, punchy Thai-ish fishless cakes.Pho now or pho later (pictured top)The best bit about pho, IMO, is the broth; unfortunately, it’s also the most time-consuming part. But don’t fret, I’ve streamlined the process for you. Once made, the broth can sit in the fridge for up to a week, ready to be reheated and poured over noodles and vegetables at a moment’s notice. And, because it’s full of spices and aromatics, it’ll taste even better with time.Prep 10 minCook 30 minServes 21 tsp vegetable oil200g extra-firm tofu, drained and cubed2 shallots, peeled and roughly chopped
2 garlic cloves, peeled and roughly crushed with the flat of a knife2½cm piece fresh ginger, roughly sliced2 star anise4 cloves2 tsp coriander seeds
2 green cardamom pods1 cinnamon stick½ tsp chilli flakes½ tsp fennel seeds1½ litres vegetable stock150g long-stem broccoli, ends trimmed170g flat rice noodles
