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Vegetarian Pho with Tofu and Noodles

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PREP TIME
30 min
COOKING TIME
64 min
TOTAL TIME
94 min
SERVINGS
6 servings
Dinner Vietnamese
Vegetarian Pho with Tofu and Noodles
Ingredients
  • 10 cups vegetable stock
  • 1 onion, peeled and halved
  • 1/4 cup soy sauce
  • 8 cloves garlic, coarsely chopped
  • 2 (3 inch) cinnamon sticks
  • 2 teaspoons ground ginger
  • 2 pods star anise
  • 2 bay leaves
  • 1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
  • 2 tablespoons vegetable oil, or as needed
  • 2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
  • 8 ounces enoki mushrooms
  • 4 scallions, thinly sliced
  • 1/2 cup coarsely chopped cilantro
  • 1 lime, cut into wedges
  • 2 jalapeno peppers, sliced into rings
  • 1/4 cup mung bean sprouts
  • 1/4 cup Thai basil leaves, torn into bite-size pieces
Instructions
1
Combine vegetable stock, an onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large cooking vessel; bring to a rolling boil. Lower the heat, cover the pot, and let it simmer until all the flavors meld together, taking about 30 to 45 minutes.
2
Next, place noodles in a large container and submerge them in boiling water. Allow the noodles to soften for 8 to 10 minutes, then drain and rinse them thoroughly. Divide the cooked noodles evenly among six serving dishes.
3
In a large skillet, heat oil over medium-high heat until it starts to shine. Add the tofu in a single layer and cook, in batches if necessary, until it's golden brown on both sides, taking around 6 minutes per side.
4
Combine the fried tofu and mushrooms with the simmering broth until it's heated through, about 5 minutes. Transfer the mixture to the serving dishes. Top each dish with scallions and cilantro. Ladle the hot broth over the top.
5
Serve lime wedges, jalapeno peppers, bean sprouts, and basil on the side for each guest to garnish their bowl.