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Fast Vegetarian Pho

5 from 1 vote


  • 10 cups vegetable stock
  • 1 onion, peeled and halved
  • 1/4 cup coconnut aminos or soy sauce
  • 8 cloves garlic, coarsely chopped
  • 2 cinnamon sticks
  • 2 tsp ground ginger
  • 2 bay leaves
  • 1 16 oz package thin rice noodles 
  • 2 tbsp vegetable oil, or as needed
  • 1 28 oz pacakge firm tofu, drained and cut into 1/4-inch slices
  • 4 scallions, thinly sliced
  • 1/2 cup coarsely chopped cilantro
  • 1 lime, cut into wedges


  • Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot. Set aside.
  • Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
  • Simmer fried tofu in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
  • Place noodles in the stock and cover. Cook medium heat. Until noodles are softened, 4 to 5 minutes
  • Optional- serve with lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.