Description
This Instant Pot Pho is a flavorful and comforting Vietnamese-inspired noodle soup made with marinated baked tofu, aromatic spices, and fresh herbs. The broth is rich and infused with traditional pho spices, pressure-cooked for convenience and depth of flavor. Perfect for a quick yet satisfying plant-based meal.
Ingredients
Tofu and Marinade
- 14 ounce package extra-firm tofu, drained and cut into cubes
- 1/4 cup Annie Chun’s Pad Thai Sauce
Noodles
- 8 ounces Annie Chun rice noodles
Broth and Spices
- 2 tablespoons avocado or coconut oil
- 2 large onions, halved
- 1 4-inch piece of fresh ginger, roughly chopped
- 2 cinnamon sticks
- 2 whole star anise
- 4 whole cloves
- 2 teaspoons coriander seeds
- ½ teaspoon black peppercorns
- 4 cups vegetable broth
- 2 cups water
- 3 tablespoons tamari or soy sauce
- Salt, to taste
For Serving
- Thai basil
- Mint
- Bean sprouts
- Lime wedges
Instructions
- Marinate and Bake the Tofu: Preheat the oven to 400°F. Toss the tofu cubes with the Pad Thai sauce in a bowl and let them marinate for about 10 minutes. Spread the tofu in a single layer on a parchment-lined baking sheet and bake for 25 minutes until browned and slightly crispy.
- Cook the Noodles: While the tofu bakes, prepare the rice noodles according to the package instructions by boiling them briefly until tender. Drain and set aside.
- Sauté the Aromatics and Spices: Add the avocado or coconut oil to the Instant Pot and set it to sauté for 8 minutes. Add the halved onions, chopped ginger, cinnamon sticks, star anise, cloves, coriander seeds, and black peppercorns. Stir occasionally to toast the spices and soften the aromatics.
- Add Liquids and Pressure Cook: Pour in the vegetable broth, water, and soy or tamari sauce. Secure the Instant Pot lid and ensure the valve is set to sealing. Set to manual pressure cooking for 15 minutes to develop a rich pho broth.
- Release Pressure: After cooking, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully use the quick release valve to release any remaining steam.
- Strain the Broth and Season: Open the lid carefully, then strain the broth to remove all solids and discard them. Taste the broth and adjust seasoning with salt as needed.
- Assemble the Pho Bowls: Divide the cooked noodles evenly into serving bowls. Top with the baked tofu cubes, then ladle the hot broth over them. Garnish with Thai basil, mint, bean sprouts, and lime wedges as desired.
Notes
- Extra-firm tofu works best for baking as it holds shape and absorbs marinade well.
- You can substitute tamari with soy sauce for a less salty option.
- Adjust cooking time of noodles according to package instructions to avoid overcooking.
- For a spicier broth, add freshly sliced jalapeños or chili oil during serving.
- Leftover broth can be stored in the refrigerator for up to 3 days.
