Vegan Pho with Rice Noodles and Tofu - Vegan
Experience the aromatic and comforting flavors of our Vegan Pho with Rice Noodles and Tofu. This vegan twist on the traditional Vietnamese soup features a rich, fragrant broth made from vegetable stock, infused with warming spices like star anise, cloves, and cinnamon. Each bowl is brimming with tender rice noodles, crispy tofu, and fresh herbs, delivering a balanced and deeply satisfying meal.
Ingrédients
- 8 cups vegetable broth
- 1 medium onion, halved
- 3 inch inch ginger, sliced
- 4 star star anise
- 1 cinnamon cinnamon stick
- 2 tablespoons soy sauce
- 200 gram rice noodles
- 1 pound firm tofu, cubed
- 2 tablespoons vegetable oil
- 1 cup bean sprouts
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil leaves
- 1/4 cup green onions, sliced
- 1 lime, lime, cut into wedges
- 1 medium jalapeño, sliced
- 2 tablespoons hoisin sauce (optional)
- 2 tablespoons sriracha (optional)
Instructions
- In a large pot, bring the vegetable broth to a simmer. Add the onion halves, ginger slices, star anise, cloves, and cinnamon stick. Let it simmer for 30 minutes to infuse the flavors.
- While the broth simmers, cook the rice noodles according to package instructions. Drain and set aside.
- In a separate skillet, heat the vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 6-8 minutes.
- Remove the onion, ginger, star anise, cloves, and cinnamon stick from the broth using a slotted spoon. Stir in the soy sauce and adjust seasoning if needed.
- To serve, divide the cooked rice noodles into bowls. Ladle the hot broth over the noodles, then top with crispy tofu, bean sprouts, cilantro, basil, green onions, and jalapeño slices.
- Serve with lime wedges on the side. Optional: add a drizzle of hoisin sauce and sriracha for extra flavor.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protéines: 15g | Fat: 10g | Sucre: 3g
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