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Vegan Pho with Tofu

A fragrant and hearty vegan pho made with tofu and aromatic spices, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course main
Cuisine Vietnamese
Servings 4 servings
Calories 350 kcal

Ingredients
  

Aromatics

  • 1 medium yellow onion (halved)
  • 3 inch ginger (halved)
  • 5 piece whole cloves
  • 4 piece star anises
  • 3 pod cardamom pods
  • 1 stick cinnamon stick
  • 1 tablespoon coriander seeds

Broth

  • 8 cups vegetable broth
  • 4 dried shiitake mushrooms (or 5-6 fresh shiitake, thinly sliced)

Seasoning

  • 1 tablespoon soy sauce (or tamari/shoyu) use gluten-free if needed
  • 1 tablespoon brown sugar (or another sweetener of choice)
  • 8 oz thin rice noodles
  • 1 tablespoon cornstarch
  • 1 block extra firm tofu (drained and pressed) (about 400g/14oz)
  • 1 tablespoon cooking oil

Garnish

  • handful raw bean sprouts
  • 2 bird's eye chilies

Instructions
 

  • In a large pot, sauté onion and ginger until fragrant.
  • Add cloves, star anise, cardamom, cinnamon, and coriander seeds; toast for a few minutes.
  • Pour in vegetable broth and add shiitake mushrooms; simmer for 30 minutes.
  • Stir in soy sauce, brown sugar, and salt; adjust seasoning.
  • Cook rice noodles according to package instructions; drain and set aside.
  • In a separate pan, fry tofu until golden; serve with broth, noodles, and garnishes.

Notes

For extra flavor, let the broth simmer longer and adjust spices to taste.
Keyword Tofu