This time-efficient take on flavoursome Vietnamese vegan pho will wrap you up in spicy warmth and send you straight to foodie heaven. You won’t believe how good this tastes, and the crunchy tofu means nobody will ask where the meat is. Satisfaction factor 10/10.
I have a confession: this is really a ‘cheat’s pho’. An authentic pho is never ‘quick’ because it requires fresh stock and takes hours. This is most certainly the week night version, but don’t fret, it’s still maximum flavour and shhh, nobody will know.
Let’s make it!
ingredients
I know what you’re thinking: this is a lot of ingredients. You’re not wrong, however I find this soup takes less time than a basic stirfry. There isn’t a lot of actual prep, it’s mostly just raiding the spice rack. Once you’ve made pho a few times, it becomes one of those autopilot recipes for busy evenings, or unexpected guests.
Step-by-Step Recipe
1. If your tofu is the chonky type, cut it in half to facilitate the pressing.
2. Wrap the tofu in clean tea towels and stack a kg or two of ‘something’ (e.g. books) on top of it. I like to let it press for about an hour. If you don’t have the time, that’s fine, just pat it down firmly and try to squeeze out excess water. We do what we can.
3. Cut the tofu into 2cm cubes and dust with the cornflour.
4. and 5. Extract the tofu cubes, sifting off excess cornflour and spread them on a very well oiled oven tray. Don’t worry if there’s a bit of extra cornflour, this will become extra crispy bits. Pop that in the oven at 190C. Set a timer for 10 minutes.
6. Add the olive oil to a saucepan and add your star anise and coriander seeds, chopped onion and carrots
7. Sweat the veges and spices together until the veges are tender (a little onion browning is also fine), then add the garlic and ginger. Sprinkle with the sugar and salt. Cook for another minute.
8. About this time your 10 minutes is up and it’s time to check the tofu and give it a toss to stop it sticking and ensure even crisping. Put that back in the oven.
9. Add the stock powder and water, parsley, kafir lime leaves, chili flakes and soy sauce to the veges and spices. Bring that to a simmer.
10. Cook your rice noodles. If you need more instructions that than for the noods, you’re not ready for this blog, haha.
11. Your tofu should be looking nice and crispy, turn the oven off.
12. Strain the broth, using a fork to press the liquid out of the veges. There are recipes online for making stock powder out of the veges/spices, but I just compost it.
13. Return the broth to the stovetop and reheat it quickly. If you taste the broth at this point it should be a very strong flavour. You need it strong, the rice noodles cut the flavour back a lot.
14. Strain the noodles.
Place 1/4 of the noodles in the bottom of a serving bowl and ladle broth over them. You want to just cover the noodles, we’re not aiming for a bowl of broth, and the recipe doesn’t make a lot of broth, just enough for the three servings.
Toss some tofu cubes on top and garnish with finely sliced green onion.
Recipe Card
Quick Vegan Pho with Crispy Tofu
Equipment
- 1 Large soup pot
- 1 pot For cooking the noodles
Ingredients
- 200 grams rice noodles
- 1 stalk spring onion to garnish
For the broth
- 1.5 L water
- 4 tsp 'chicken' style or vege stock powder
- 2 tbsp olive oil
- 1 large onion
- 1 large carrot
- 2 tsp sugar
- 1 tsp salt
The spices
- 1 tbsp soy sauce
- 4 cloves crushed garlic
- 4 stars star anise
- 4 leaves kafir lime leaves
- 1 tbsp coriander seeds
- 1 tsp grated fresh ginger
- 1 handful fresh parsley
- ⅓ tsp chili flakes (or fresh red chili)
For the crispy tofu
- 300 grams firm tofu
- 2 tbsp cornflour
Instructions
- Preheat oven to 190℃
Crispy Tofu
- Wrap the tofu in a clean tea towel and press under 1-2 kg of weight for about an hour. If short on time, press excess water out using a paper towel.
- Cut tofu into 2cm cubes and toss in cornflour.300 grams firm tofu, 2 tbsp cornflour
- Use a slotted spoon to lift the tofu onto a very well oiled oven tray. Place into the hot oven. Set a timer for 10 minutes. Start the broth.
- After 10 minutes, toss the tofu and place back in the oven which the broth cooks.
- Check the tofu every 10 minutes, when it is crispy enough, turn the oven off.
Broth
- Chop the onion and carrot into 1cm cubes
- Put the oil in a large saucepan and sweat the onion, garlic and spices on a moderate heat until the veges are tender, or even a little browned. Add the crushed garlic, ginger, sugar and salt. Cook for another minute.2 tbsp olive oil, 1 large onion, 1 large carrot, 2 tsp sugar, 4 cloves crushed garlic, 4 stars star anise, 1 tbsp coriander seeds, 1 tsp grated fresh ginger, 1 tsp salt
- Add the stock powder, water, parsley, soy sauce (or fish sauce), kafir lime leaves and chili flakes. Bring to a slow simmer and let those flavours meld.1.5 L water, 4 tsp 'chicken' style or vege stock powder, 1 tbsp soy sauce, 1 handful fresh parsley, ⅓ tsp chili flakes (or fresh red chili), 4 leaves kafir lime leaves
Noodles
- Start a pot of unsalted water boiling.
- Add the rice noodles and cook until soft.200 grams rice noodles
- Strain the noodles and gently separate to prevent them turning to a blob of glue.
Putting the Pho together
- Strain the soup. Pressing the veges to release all the moisture.
- Return the broth to the stovetop to keep it hot.
- ladle servings of noodles into bowls, top with enough broth to just cover the noodles, then top with the crispy tofu and chopped spring onions.1 stalk spring onion
Notes
nutrition notes
This is a very allergen friendly recipe. It is already dairy free and can easily be made gluten free by using tamari instead of soy sauce. To be 100% sure you will have to check, check, check the ingredients for the stock and your noodles.
Like most dishes using tofu, this recipe can be a good source of calcium, a mineral that is challenging on a plant-based diet. Check your label though. The calcium in tofu comes from calcium sulphate that is used as a natural coagulant. The levels can vary between brands, and between types. The firmer the tofu, the more calcium it usually has.
Enjoy! And please leave me your comments. Love it or hate it, I appreciate your feedback.
x
Sara