Yesterday we covered some tips for cooking up tofu. Well, now what? You can obviously just eat that stuff as we made it – but here’s another idea for you. I had that tofu in the fridge and I was waiting for inspiration. While visiting Ankhjii’s parents, I was given a couple boxes of ready made pho broth. That was my inspiration. So today I’m not just going to give you a recipe, per se … instead we can talk about the soup I made and you can try your hand at making one as well. The cooking techniques and ingredients are completely flexible, swap things around and see what you get! Everything here is optional!!

So I’m going to list everything I used and did to make my Faux Pho. My technique is odd, as I cooked everything individually, then combined them. This is actually a lot quicker to do and you can control how each ingredient gets cooked. You could also just throw all the ingredients (except the cooked tofu) into the broth and just cook it all until it’s ready – that would work very well. My main reason for cooking everything individually was so that each person could control how much of each ingredient they ate. Mrs. Yeo doesn’t like a lot of pho broth or cilantro for instance.

Cooked the way I did, prep time was about 15 minutes and cooking time was also 15 minutes (assuming the tofu is already prepped but not yet cooked as mention in yesterday’s article).


  • Tofu – pressed and marinated
  • Pho broth (or any low-fat and low-sodium stock/broth you like)
  • Buckwheat Soba noodles (again, use what you like, or omit)
  • Fresh Veggies (I used onions, celery, jalapeno, habanero, and mushrooms)
  • Garnish (cilantro and green onion for me) – I always garnish food, it’s pleasing to the eye, only takes seconds, and makes dinner a little more fancy!

Prep Work

Get the broiler good and hot for the tofu, just like we talked about in our tofu article. Get the tofu spread out on a baking sheet as described. Water for noodles goes in one pot, broth goes into another pot. Now we just slice up all the veggies – I tend to slice on the bias to make it look sexy in the soup.


Remember I made everything individually so it could be combined by each person in their own ratio. You don’t have to do it like this.

Turn the water on high to boil and turn the stock on to medium. Add a small amount of coconut oil to a skillet and turn that to medium high. Now the tofu goes into the broiler (or grill or whatever you picked).

When the stock gets to a simmer, adjust the temperature as needed to keep it there – no need to boil it.

When the water gets to a boil toss in the noodles and stir occasionally – soba usually takes about 5 minutes in boiling water

When the coconut oil gets hot, toss in the veggies and keep them moving. We want them soft and a bit of colour on them. If the veggies start getting done too quickly, just splash a bit of water in the pan and turn the heat down a notch.

Remember to watch your tofu – about 7 minutes per side but it tastes nasty if burned.

Everything should be ready right about the same time. The noodles are boiled, the veggies soft, the stock is hot, and the tofu has that perfect texture. Strain out the noodles and run cool water over them.

That’s it, everything is done – time to assemble your soup!

For me, noodles go on the bottom, then veggies, four strips of tofu, fill the bowl with broth – slice the green onions on top and add a few cilantro leaves. Perfection!