- 12 ounces dried wide rice noodles
- 2 tablespoons olive oil
- 2 large onions, halved
- 4 inch piece of fresh ginger, halved
- 2 cinnamon sticks
- 2 star anise
- 4 whole cloves
- 2 teaspoons coriander seeds
- 4 cups vegetable broth
- 4 cups water
- 2 tablespoons tamari or soy sauce
- 14 ounce package extra-firm tofu, pressed, cut into 16 squares
- Toppings: Fresh herbs like cilantro, Thai basil or mint, lime wedges, scallions, bean sprouts, Thai chili peppers or jalapenos, hoisin sauce, or chili garlic sauce (like sriracha)
- Preheat oven to 400 degrees F.
- Cook noodles according to package instructions.
- Add olive oil to Instant Pot and set to saute for 7 minutes. Add onion, ginger, cinnamon, star anise, cloves and coriander seeds. Stir occasionally, letting the onions and ginger char.
- Add vegetable broth, water and soy sauce. Secure lid on and set to manual pressure for 15 minutes (making sure valve is set to sealing).
- Spread tofu in single layer on nonstick baking sheet (or baking sheet lined with parchment paper) and bake at 400 degrees F for 25 minutes.
- Let Instant Pot naturally release pressure for 10 minutes before using quick valve to release remaining steam.
- Once pressure is released, open lid and using a fine mesh sieve remove and discard solids from broth.
- To build your pho, add noodles and tofu to a bowl and pour broth over top. Add desired toppings.
- For a slow cooker, add all the ingredients (except tofu, noodles and toppings) and cook on low for 7-8 hours or high for 3-4 hours.