Few dishes are as comforting and satisfying as a steaming bowl of pho. This iconic Vietnamese noodle soup, traditionally made with a rich and aromatic broth, is surprisingly easy to recreate at home in a delicious vegetarian version. Get ready to tantalize your taste buds with this flavorful and healthy vegetable and tofu pho recipe!
The Allure of a Vegetarian Pho
While traditional pho often features beef or chicken, a vegetarian pho using tofu and an assortment of vibrant vegetables offers a fantastic alternative. This version is not only lighter but also bursts with unique flavors and textures. You’ll be amazed at how a simple combination of spices and fresh ingredients can create such a satisfying and soul-warming meal.
“Vegetarian pho allows for incredible versatility,” says renowned food blogger and cookbook author, Sarah Thompson. “Don’t be afraid to experiment with different vegetables and herbs to create your own signature bowl.”
Ingredients for a Scrumptious Vegetable and Tofu Pho
For the Broth:
- 8 cups of vegetable broth
- 1 large onion, quartered
- 4-inch piece of ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1 tablespoon soy sauce
- 1 tablespoon vegan fish sauce (optional)
For the Tofu and Vegetables:
- 1 package (14 ounces) firm tofu, pressed and cubed
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup sliced mushrooms
- 1 cup chopped bok choy
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
For Serving:
- 8 ounces dried flat rice noodles
- Lime wedges
- Fresh basil leaves
- Thai chili peppers, sliced (optional)
- Hoisin sauce (optional)
- Sriracha sauce (optional)
Essential Kitchen Tools
- Large pot
- Small skillet
- Strainer
