Ingredients

Noodles

  • 1 handful of rice noodles (e.g., Panda Brand or similar)

Broth

  • 1 box of Campbell’s Pho Broth or Western Family Pho Broth (both vegetarian)

Veggies

  • 1 handful broccoli, chopped
  • 1 carrot, cubed
  • 1 small onion, thinly sliced
  • 2 green onions, sliced (for garnish)
  • Optional: Fresh Thai basil (for garnish)
  • Optional: lime (for garnish at end)

Tofu

  • 1 block extra firm or medium tofu, cut into cubes

Tofu Marinade

I usually eyeball it but it’s approximately

  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Optional: 1 tbsp maple syrup

Instructions

  1. Prepare the Tofu
  • In a bowl, combine soy sauce, sesame oil, garlic powder, onion powder, and maple syrup (if using).
  • Add tofu cubes, toss to coat evenly, and let marinate for 5-10 minutes.
  • Place tofu in the air fryer and cook at 390°F for 15 minutes, shaking halfway through.
  1. Cook the Noodles
  • Bring a pot of water to a boil. Cook the rice noodles according to package instructions. Drain and set aside.
  1. Prepare the Broth and Veggies
  • Pour the pho broth into a separate pot and begin heating over medium heat.
  • While the broth heats up, chop the veggies.
  • Add the carrot slices first and let them simmer for 2-3 minutes.
  • Next, add the onion slices and let them cook for another 1-2 minutes.
  • Finally, add the broccoli and simmer for 1-2 minutes (avoid overcooking).
  1. Assemble the Pho
  • In a large bowl, place the cooked rice noodles.
  • Ladle the hot broth and veggies over the noodles.
  • Top with air-fried tofu.
  • Garnish with green onions and Thai basil, and a squeeze of lime if using.

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