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Vegan Pho with Tofu and Rice noodles

Vegan Pho with Tofu and Rice Noodles

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Vietnamese
Servings 4

Equipment

  • Large stockpot or Dutch oven This is essential for building a rich, aromatic vegan pho broth. A 6-quart pot will work well.
  • Cast iron or nonstick skillet Perfect for searing tofu to get those crispy golden edges. If you don’t have one, a regular frying pan will do.
  • Fine mesh strainer For straining out whole spices and solids from the broth.
  • Tofu press or weighted plate Pressing tofu is key for getting it crispy. If you don’t own a tofu press, a clean kitchen towel and something heavy like a skillet works just fine.
  • Medium saucepan For cooking rice noodles separately.
  • Ladle and tongs To portion out broth and noodles easily.

Ingredients
  

For the Vegan Pho Broth

  • 1 large yellow onion halved
  • 4- inch piece of fresh ginger halved lengthwise
  • 8 cups vegetable broth low-sodium preferred
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon brown sugar or palm sugar
  • 2 whole star anise pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • Salt to taste

For the Pho Soup

  • 14 oz firm tofu pressed and cubed
  • 8 oz flat rice noodles medium width preferred
  • 2 tablespoons neutral oil vegetable or canola
  • 1 tablespoon soy sauce for marinating tofu
  • 2 cups bok choy halved
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced shiitake mushrooms

For the Pho Toppings

  • Fresh Thai basil
  • Lime wedges
  • Sliced jalapeños
  • Thinly sliced red onion
  • Hoisin sauce
  • Sriracha
  • Chopped cilantro
  • Green onions thinly sliced

Instructions
 

Char the Aromatics

  1. This step builds the backbone of your vegan pho soup. Over medium heat, place onion and ginger, cut side down, directly onto a dry skillet or in your stockpot. Let them char for about 4–5 minutes until darkened and aromatic.

Simmer the Vegan Pho Broth

  1. Transfer the charred onion and ginger to a large stockpot. Add vegetable broth, soy sauce, sugar, star anise, cinnamon, cloves, coriander seeds, and fennel seeds. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.

Prepare the Tofu

  1. While the broth simmers, pat your tofu dry and cut it into cubes. Toss it in a tablespoon of soy sauce. Heat oil in a skillet over medium heat and pan-fry tofu until all sides are golden and crispy, about 8–10 minutes. Set aside.

Cook the Rice Noodles

  1. In a separate saucepan, cook the rice noodles according to package instructions (usually around 5 minutes). Drain and rinse with cold water to prevent sticking. Set aside.

Prep the Veggies and Toppings

  1. While the broth finishes up, prep your pho toppings. Slice red onions, jalapeños, and green onions; rinse bean sprouts; halve the bok choy; and pick fresh basil and cilantro leaves.

Strain the Broth

  1. Once the broth has simmered for 30 minutes, strain it through a fine mesh sieve into a clean pot. Discard the solids. Return the broth to a simmer and adjust seasoning with more soy sauce or salt if needed.

Assemble Your Vegan Pho Bowls

  1. Divide the rice noodles between 4 large bowls. Add a handful of crispy tofu, some bok choy, mushrooms, shredded carrots, and bean sprouts. Pour hot broth over the top until everything is submerged and steamy.

Garnish and Serve

  1. Top with fresh basil, cilantro, green onions, red onion slices, jalapeños, a squeeze of lime, and your choice of hoisin or sriracha. Serve immediately and let everyone customize their own bowl.