Vegan Vietnamese Pho

Ingredients

• 8 oz rice noodles
• 6 cup vegetable broth
• 2 cup water
• 3 star anise pods
• 2 cinnamon sticks
• 4 cloves
• 1 onion (halved and charred)
• 3-inch piece ginger (halved and charred)
• 2 tbsp soy sauce or tamari
• 1 tbsp coconut sugar
• 1 block tofu (14 oz; sliced)
• bean sprouts, Thai basil, lime wedges, sliced jalapeño, and hoisin sauce, for serving
• sriracha, for serving

Steps

1. 1

   Char onion and ginger halves under the broiler or directly over a gas flame until blackened in spots.

2. 2

   Bring vegetable broth and water to a boil. Add charred onion, ginger, star anise, cinnamon, and cloves. Simmer for 25 minutes.

3. 3

   Strain the broth, discarding the aromatics. Season with soy sauce and coconut sugar.

4. 4

   Cook rice noodles according to package directions. Drain and divide among bowls.

5. 5

   Pan-sear tofu slices until golden on both sides.

6. 6

   Ladle hot broth over the noodles. Top with seared tofu.

7. 7

   Serve with bean sprouts, Thai basil, lime wedges, jalapeño, hoisin, and sriracha on the side.