This amazing tofu pho features rice noodles and vegetables cooked in a warm, aromatic broth, then topped off with crispy tofu and fresh herbs. A simple noodle soup that is comforting and delicious yet easy to prepare!
Craving more Vietnamese food? Try out my tofu in tomato sauce and lemongrass tofu next!
Nothing beats a warm bowl of noodle soup on chilly evenings, and this tofu pho is one of my go-to cold-weather meals! It is cozy, aromatic, and packed with tons of flavor. I especially love serving it with lighter sides, such as tofu rice paper rolls, Asian cucumber salad, or pickled chilies.
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💚Why you will love this recipe
- A flavor-packed noodles dish that is comforting and satisfying
- Hearty and delicious without being overly heavy
- Crispy tofu provides a decent amount of protein
- Ready in an hour and fairly easy to prepare
🤔What is pho
Pho is a traditional Vietnamese soup consisting of noodles, meat (usually beef), and vegetables simmered in a delicate yet aromatic broth. The broth is seasoned with various spices, the most common being star anise, cinnamon, cloves, and cardamom, creating a warming yet fragrant base. It is commonly topped with garnishes, such as fresh herbs, bean sprouts, sliced chilies, and lime wedges.
We will use tofu as our main protein source to make a vegan version of this recipe. Additionally, soy sauce will replace the commonly used fish sauce.
🧅What you will need
📃Ingredient notes and substitutions
- Tofu - Use extra-firm tofu that has been pressed and drained beforehand, either by stacking something heavy on top or using a tofu press.
- Noodles - Thin rice noodles are traditionally used to make pho. However, you can substitute it with pad Thai noodles, rice vermicelli, or ramen.
- Dried shiitake mushrooms - You can use 5-6 fresh shiitake instead. Slice them thinly before using them.
- Spices - Quite a few different spices are used in this recipe to flavor the broth. However, if you don’t want to purchase the spices individually, I recommend using a pho spice seasoning pack.
- Soy sauce - serves as a substitute for fish sauce. You can use tamari or gluten-free soy sauce to keep this recipe gluten-free.
- Sugar - I am using coconut sugar, but any other sugar, like brown sugar or cane sugar, will also work.
🔪How to make
To make crispy tofu, coat tofu with cornstarch and salt. Heat some oil in a pan, and add tofu cubes in one layer.
Cook for 2-3 minutes on each side until most sides are golden. Set aside for later use.
In a Dutch oven, char your onion and ginger in some oil until they are browned on both sides. Alternatively, char them in a grill/broiler for 7-10 minutes.
Add spices to the pot, and fry for 2-3 more minutes. Add vegetable broth and shiitake mushrooms, then bring the mixture to a simmer.
Let it cook, covered, for 20-30 minutes. You can simmer it for up to 45 minutes for a more flavorsome broth.
In the meantime, cook your rice noodles according to the package’s instructions. Drain and rinse noodles under cold water. Set aside for later use.
Using a strainer, strain out onion, ginger, mushrooms, and aromatics. Save the shiitake mushrooms and slice them thinly to top the noodles.
Divide the noodles into 4 bowls and spoon over the soup. Top with tofu, beansprouts, and other toppings you like. Your tofu pho is ready to be served.
✅Helpful tips
- Charring aromatics in the oven - For convenience, I usually char my aromatics directly in the pot. However, you can char them in the oven as well. Broil them in the oven for 10-15 minutes, flipping them halfway through.
- Stir spices often - Do stir your spices regularly while frying to prevent them from burning.
- Do not overcook noodles - Cook noodles until al dente. Overcooked noodles will be mushy and clump together easily.
- Get creative with the toppings - Some of my go-to toppings for tofu pho include chopped fresh herbs (green onion, cilantro, mint leaves), sriracha, drizzle of hoisin sauce, or chili slices.
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✨Variations and add-ins
Vegetables - Feel free to bulk up your tofu pho by adding more veggies! Bok choy, choy sum, carrots, and other mushroom varieties are excellent choices.
Instant pot version - You can also make vegan pho broth in the instant pot. Use the saute mode to char ginger and onion, then toast your spices. Add broth and mushrooms, and cook at high pressure for 15 minutes. Allow pressure to release naturally, then proceed with the rest of the steps.
Protein - Instead of tofu, you could also use thinly sliced and seared vegan steak, seitan chicken, or pan-fried tempeh. I also love topping it with my lemongrass tofu.
Make it spicy - Add some fresh chilies or chili flakes to your pho. Alternatively, top with sriracha or some chili oil.
❄️Storing suggestions
This vegan pho can be refrigerated for 3-4 days. Store broth, noodles, and topping separately, or noodles might absorb too much moisture and turn mushy. When ready to serve, heat up the broth and pour it over cooked noodles before topping it with tofu and other toppings of choice.
❔Commonly asked questions
The flavors of pho mainly come from the broth, which consist of broth simmered in various aromatic and spices such as onion, garlic, ginger, star anise, cardamom, and cinnamon. This results in a fragrant, rich, yet delicate flavor profile that is comforting and warming.
Additionally, fresh herbs and vegetables are often used as toppings, and their light and bright flavors perfectly contrast the hearty broth. Combining all these ingredients results in a flavor profile with the right amount of umami, sweetness, and acidity.
Traditional pho uses rice noodles made from rice flour. Hence, they are gluten-free. However, if you have gluten sensitivity, it is always best to double-check the label on the packaging, as cross-contamination might occur during food processing.
You can make pho spicy by adding chili flakes or chopped fresh chilies to the simmering broth. Topping pho with a drizzle of sriracha or chili oil before serving is also a great way to add some heat to your noodles.
📖 Recipe
Vegan Pho with Tofu
Equipment
- 6 qt Dutch oven or a large stock pot
Ingredients
For pho broth
- 1 medium yellow onion halved
- 3 inch ginger halved
- 5 piece whole cloves
- 4 piece star anises
- 3 cardamom pods
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 8 cups vegetable broth
- 4 dried shiitake mushrooms (or 5-6 fresh shiitake, thinly sliced)
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 tablespoon brown sugar or another sweetener of choice
- salt to taste
Other ingredients
- 8 oz thin rice noodles
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 block extra firm tofu drained and pressed (about 400g/14oz)
- 1 tablespoon cooking oil
Toppings (optional)
- handful of raw bean sprouts
- cilantro stalks
- 2 bird's eye chilies
Instructions
Cooking tofu
- To make crispy tofu, coat tofu with cornstarch and salt. Heat some oil in a pan, and add tofu cubes in one layer.
- Cook for 2-3 minutes on each side until most sides are golden. Set aside for later use.
Making broth and noodles
- In a Dutch oven, char your onion and ginger in some oil until they are browned on both sides.
- Add spices to the pot, and fry for 2-3 more minutes. Add vegetable broth and shiitake mushrooms, then bring the mixture to a simmer.
- Let it cook, covered, for 20-30 minutes. You can simmer it for up to 45 minutes for a more flavorsome broth.
- In the meantime, cook your rice noodles according to the package’s instructions. Drain and rinse noodles under cold water. Set aside for later use.
- Using a strainer, strain out onion, ginger, mushrooms, and aromatics. Save the shiitake mushrooms and slice them thinly to top the noodles.
Serving pho
- Divide the noodles into 4 bowls and spoon over the soup. Top with tofu, beansprouts, and other toppings you like. Your tofu pho is ready to be served.
Notes
- Charring aromatics in the oven - For convenience, I usually char my aromatics directly in the pot. However, you can char them in the oven as well. Broil them in the oven for 10-15 minutes, flipping them halfway through.
- Stir spices often - Do stir your spices regularly while frying to prevent them from burning.
- Do not overcook noodles - Cook noodles until al dente. Overcooked noodles will be mushy and clump together easily.
- Get creative with the toppings - Some of my go-to include chopped fresh herbs (green onion, cilantro, mint leaves), sriracha, drizzle of hoisin sauce, or chili slices.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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