Coconut-Lemongrass Vegan Pho with Tofu and Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, dairy-free Vietnamese noodle soup featuring silky tofu and a rich coconut-lemongrass broth accented by fresh herbs. This vietnamese-inspired vegan (vegan) ready in about 50 minutes pairs block, pressed and cubed firm tofu, rice noodles, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Vietnamese cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add 4 smashed garlic cloves, 2 bruised and chopped lemongrass stalks, and 2-inch sliced ginger. Sauté for 3-4 minutes until fragrant.
  2. Step 2: Pour in 6 cups vegetable broth and 1 can (13.5 oz) coconut milk. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes to infuse flavors.
  3. Step 3: Strain broth to remove solids and return clear broth to pot. Stir in 3 tablespoons soy sauce and 2 tablespoons lime juice. Adjust salt to taste.
  4. Step 4: Meanwhile, cook 8 oz rice noodles according to package instructions until tender, drain and set aside.
  5. Step 5: Press and cube 14 oz firm tofu. In a non-stick skillet over medium heat, lightly brown tofu cubes for 5 minutes until golden on all sides.
  6. Step 6: To assemble, divide cooked rice noodles among 4 bowls. Ladle hot coconut-lemongrass broth over noodles.
  7. Step 7: Top each bowl with browned tofu, 1 cup bean sprouts, 1/2 cup fresh basil leaves, 1/2 cup fresh cilantro, 3 sliced green onions, and thinly sliced red chili to taste.
  8. Step 8: Serve immediately with extra lime wedges on the side for squeezing.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Coconut-Lemongrass Vegan Pho with Tofu and Fresh Herbs take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Vegan Pho with Tofu and Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Coconut-Lemongrass Vegan Pho with Tofu and Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Vegan Pho with Tofu and Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut-Lemongrass Vegan Pho with Tofu and Fresh Herbs vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes