Vegan Vietnamese Pho with Tofu and Rice Noodles
A hearty and flavorful Vegan Vietnamese Pho made with aromatic spices, silky rice noodles, and crispy tofu. This delicious soup is not only refreshing but also offers a comforting embrace that's perfect for any day of the week.
Equipment
- 1 Large pot
- 1 Skillet
- 1 Knife
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 8 ounces rice noodles - dry
- 1 tablespoon vegetable oil - for frying
- 1 block (14 ounces) firm tofu - cubed
- 1 onion - sliced
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 2 cloves garlic - minced
- 1 tablespoon ginger - grated
- 1 star anise - optional
- 1 cinnamon stick - optional
- 2 green onions - sliced
- fresh basil leaves - for garnish
- bean sprouts - for garnish
- lime wedges - for serving
- salt - to taste
Instructions
- Prepare the rice noodles according to package instructions, then drain and set aside.
- In a skillet, heat vegetable oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.
- In a large pot, sauté onion, garlic, and ginger until the onion is translucent.
- Add the vegetable broth, soy sauce, star anise, and cinnamon stick. Bring to a boil.
- Reduce heat and let it simmer for 20 minutes, allowing flavors to develop.
- Strain the broth to remove spices and vegetables, if desired.
- Divide the rice noodles into bowls, pour the hot broth over the noodles, and top with crispy tofu and sliced green onions.
- Garnish with fresh basil, bean sprouts, and serve with lime wedges on the side.
Notes
This Vegan Pho is highly adaptable; feel free to add your favorite vegetables, such as mushrooms, bell peppers, or bok choy. You can also substitute tofu with tempeh for a different texture.
Make sure to use quality vegetable broth to enhance the flavors. If you're short on time, pre-cook the noodles and vegetables to speed up the process.
For a spicy kick, add sliced jalapeños or a dash of sriracha before serving.