Vegetarian Pho with Tofu
A hearty, flavorful and meat-free version of the classic Vietnamese soup, Pho. This vegetarian pho is made with a simple ginger and anise-spiced broth, and loaded with seared tofu and fresh, crunchy toppings.
Ingredients - Serves 4
- Sriracha - To taste
- Lime wedges - 4
- Fresh mint - 1/2 cup
- Fresh basil - 1/2 cup
- Bean sprouts - 1 cup
- Soy sauce - 2 tablespoons
- Firm tofu - 14 ounces, cubed
- Rice noodles - 8 ounces
- Fresh ginger - 1 piece, 2 inches
- Cinnamon stick - 1
- Whole cloves - 4
- Star anise - 2
- Vegetable broth - 8 cups
Let's Get Started
- In a large pot, combine the vegetable broth, star anise, cloves, cinnamon stick, and ginger. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- While the broth is simmering, prepare the rice noodles according to the package instructions.
- In a large skillet, sear the tofu until it is golden on all sides. Add the soy sauce and cook for another 2 minutes.
- Strain the broth and return it to the pot. Add the cooked noodles and tofu and heat for another 2 minutes.
- Serve the pho in bowls, topped with bean sprouts, fresh basil, fresh mint, lime wedges, and sriracha to taste.
Dietary Info
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 10g
- Carbs: 50g
- Protein: 20g
- Sodium: 1500mg
- Sugar: 5g
