Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Tofu and Tomato Phở
A vibrant Vietnamese phở featuring silky tofu cubes and fresh tomatoes in a aromatic broth base. This vegetarian-friendly dish combines the traditional flavors of phở with the addition of tender tofu and bright tomato notes, creating a light yet satisfying meal perfect for any time of day.
45 min
Easy
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty4/10
Sour4/10
Umami6/10
Spicy1/10
🥄 Texture
The bowl offers a contrast of soft, slippery phở noodles and tender, slightly springy tofu cubes that hold their shape. Tomato pieces become mellow and pulpy in the broth, while the liquid is light-bodied and brothy rather than viscous.
👃 Aroma
A pronounced smoky note from the charred onion sits alongside warm garlic and a fresh tomato sweetness. If added, basil and lime would lend bright herbal and citrus top notes that cut through the savory base.
🍷 Pairs Well With
Jasmine or green tea (hot or iced) for a clean, fragrant match; alternatively a light lager or a crisp dry white wine like Pinot Grigio works well to refresh the palate.
🥗 Side Dishes
A plate of fresh herbs (Thai basil, cilantro), bean sprouts, lime wedges and sliced chilies; optional fresh spring rolls or a small cucumber pickled salad to add crunch and acidity.
Ingredients(10 items)
- 11 package (14 oz) phở noodles (dried)
- 214 oz firm tofu (pressed and cubed into 1-inch pieces)
- 33 large tomatoes (quartered)
- 41 large onion (halved and charred)
- 56 cloves garlic (minced)
- 68 cups vegetable or chicken broth
- 72 tablespoons vegetable oil
- 82 teaspoons salt (or to taste)
- 91 teaspoon ground black pepper
- 101 teaspoon sugar
Nutrition Information(per serving)
285
Calories
14.2g
Protein
38.6g
Carbs
8.5g
Fat
Instructions
- 1
Char the onion halves directly over a gas flame or under a broiler for 3-4 minutes until blackened on the cut sides. This adds a smoky depth to the broth.
- 2
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- 3
Add the charred onion halves to the pot and stir for another minute to combine with the garlic.
- 4
Pour in 8 cups of vegetable or chicken broth and bring to a boil. Add salt, black pepper, and sugar to taste.
- 5
Reduce heat to medium-low and add the quartered tomatoes. Simmer for 10 minutes, allowing the tomatoes to soften and release their flavors into the broth.
- 6
While the broth simmers, bring a separate pot of water to a boil. Add the dried phở noodles and cook according to package directions (usually 4-5 minutes). Drain and rinse with cold water to prevent sticking.
- 7
Gently add the cubed tofu to the simmering broth and cook for 5 minutes, allowing it to absorb the flavors without breaking apart.
- 8
Divide the cooked phở noodles among 4 serving bowls.
- 9
Ladle the hot broth with tofu and tomato pieces over the noodles, ensuring each bowl receives equal amounts of tofu and tomato.
- 10
Serve immediately while hot. Optional garnishes include fresh basil, lime wedges, and chili peppers if desired.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!