Vegan Pho with Tofu
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!
Servings: 4 servings
Calories: 366kcal
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
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 include chopped fresh herbs (green onion, cilantro, mint leaves), sriracha, drizzle of hoisin sauce, or chili slices.
Nutrition
Calories: 366kcal | Carbohydrates: 67g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 2883mg | Potassium: 299mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1005IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg
