Vegetable & Tofu Pho Recipe
Phở chay | Vegan Broth | Beef Broth | Chicken Broth.
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Ingredients
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Broth
Vegetables and Tofu
Method
Broth Preparation
- 1
Prepare the Aromatics
Peel and halve the onion. Slice the ginger into thick slices.
- 2
- 3
Combine Ingredients
Add the vegetable broth, water, onion, ginger, toasted spices, soy sauce, mushroom soy sauce, salt, and black pepper to the pot.
- 4
Simmer the Broth
Bring to a boil, then reduce to a simmer. Cover and let simmer for 30-40 minutes to develop flavors.
- 5
Strain the Broth
Once simmered, strain the broth through a fine mesh sieve to remove solids and set aside.
Vegetables and Tofu Preparation
- 6
Prepare the Tofu
Press the firm tofu to remove excess moisture, then cut it into cubes.
- 7
Cook the Tofu
In a skillet, heat a tablespoon of oil over medium heat and sauté the tofu cubes until golden and crispy, about 5-7 minutes.
- 8
Prepare the Vegetables
Julienne the carrots, chop the green onions, and prepare the bean sprouts, basil leaves, and cilantro.
- 9
Cook the Rice Noodles
In a pot of boiling water, cook the rice noodles according to package instructions, usually about 4-6 minutes. Drain and rinse with cold water.
Assembly
- 10
Assemble the Pho
In serving bowls, add a portion of rice noodles, topped with sautéed tofu, carrots, bean sprouts, and green onions.
- 11
Add Broth and Garnish
Ladle the hot broth over the noodles and vegetables. Garnish with fresh basil, cilantro, and a wedge of lime.
- 12
Serve
Serve the pho hot, allowing diners to squeeze lime juice over their bowl to taste.