Loaded Vegetable Pho

Place a large pot of salted water on to boil. Rinse and dry the produce. Trim the yu choy and broccolini and cut both into 1 inch pieces. Trim and slice the scallion, keeping the whites and greens separate. Thinly slice the jalapeño.

Drain the Wildwood® tofu, pat dry with paper towels, and cut into 1 inch cubes. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the tofu and cook until golden brown on the first side, about 3 to 4 minutes. Flip and continue to cook until golden, another 3 minutes. Transfer tofu to a plate and season with salt.

Once the water is boiling, add the vermicelli rice noodles and cook until al dente, about 2 to 4 minutes. Drain noodles and run under cool water to stop the cooking process.

Return the skillet to medium-high heat with 2 tsp vegetable oil. Once hot, add the yu choy, broccolini, scallion whites, and a pinch of salt. Cook until the vegetables are wilted and bright green, about 2 to 3 minutes. Transfer to the plate with the tofu.

Return the skillet to high heat and add the white miso paste, tamari, 2 cups water, and as much of the chile garlic sauce as you’d like. Whisk well until the miso paste dissolves. Bring broth to a simmer and then reduce heat to low. Season with salt.

Pick the mint and Thai basil leaves. Divide noodles between bowls and add the tofu, yu choy, and broccolini. Pour in the hot miso broth and top with mint, Thai basil, scallion greens, sliced jalapeño, and hemp seeds. Serve pho with any remaining chile garlic sauce.