Pho-Inspired Vegetarian Broth with Rice Noodles and Tofu

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A fragrant and flavorful vegetarian broth inspired by traditional pho spices, served with tender rice noodles and crispy tofu cubes. This Vietnamese-inspired vegetarian recipe, ready in about 80 minutes, pairs firm tofu, rice noodles, vegetable broth 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.

Ingredients

• 14 oz block, pressed and cubed firm tofu
• 8 oz, flat pho-style rice noodles
• 8 cups vegetable broth
• 1 large, halved and charred onion
• 3-inch piece, sliced and charred ginger
• 3 star anise pods
• 4 whole cloves
• 1 large cinnamon stick
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 cup bean sprouts
• 1/2 cup fresh basil
• 4 lime wedges
• 2, thinly sliced scallions
• 1/4 cup, chopped fresh cilantro
• for serving hoisin sauce
• for serving sriracha sauce
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 14 oz pressed, cubed firm tofu and pan-fry for 5-7 minutes, turning occasionally until golden and crispy on all sides. Set aside.
2. Step 2: Using an open flame or broiler, char 1 large halved onion and 3-inch sliced ginger until blackened on the surface, about 5 minutes.
3. Step 3: In a large pot, combine 8 cups vegetable broth, charred onion and ginger, 3 star anise pods, 4 whole cloves, and 1 large cinnamon stick. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes to infuse the flavors.
4. Step 4: Strain the broth through a fine sieve into a clean pot. Stir in 3 tbsp soy sauce and 1 tbsp brown sugar. Keep broth hot over low heat.
5. Step 5: Meanwhile, soak 8 oz flat rice noodles in hot water for 10 minutes until soft, then drain.
6. Step 6: Divide noodles between 4 bowls. Top each with crispy tofu cubes, 1/4 cup bean sprouts, fresh basil leaves, 1/2 sliced scallion, and 1 tbsp chopped cilantro.
7. Step 7: Ladle hot broth over the noodles and tofu. Serve immediately with lime wedges, hoisin sauce, and sriracha on the side for customizing each bowl.