Vegetarian Rice and Pho Dinner Bowl Recipe

Fragrant and flavorful, this Pho-inspired rice bowl with tofu makes for a satisfying dinner any night of the week.

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Vegetarian Rice and Pho Dinner Bowl Recipe

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 25 mins


  • 2 bags Success® Jasmine Rice
  • 4 cups vegetable broth
  • 2 tbsp soy sauce
  • 4 slices of ginger, each about 1/4-inch thick
  • 2 whole star anise
  • 1 cinnamon stick
  • 2 tbsp canola oil
  • 1 package (12 oz) extra firm tofu, drained and cubed
  • 8 baby bok choy, quartered
  • 1/2 lb mushrooms, sliced
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro leaves, torn
  • 1/4 cup fresh mint leaves, torn
  • 1/2 cup hoisin sauce
  • 1/4 cup Sriracha sauce
  • 4 lime wedges


What is Pho?

If you’re not familiar with this dish, pho is a Vietnamese soup made with bone broth, rice noodles, fresh herbs, vegetables and meat, all topped with crunchy bean sprouts or leafy greens. It is often flavored with lime and ginger and spiced with peppers for a little heat.

Our Pho

Our version of pho turns this classic dish into a flavorful, vegetarian rice bowl made with a base of aromatic Success® Jasmine Rice simmered in a blend of vegetable broth, soy sauce, ginger, star anise and cinnamon sticks. That hearty and delicious rice base is then topped with tofu, mushrooms and bok choy that have been sautéed to perfection.

If that’s not enough flavor for you, you can top this rice bowl with fresh cilantro and mint leaves and drizzle it with some Sriracha sauce for spice. Garnished with lime wedges, this bowl is layered with bright flavors that are sure to liven up your mealtime.

Love vegetarian recipes? Check out our Vegan Meatloaf with Mushroom.

  • Simmered to perfection in vegetable broth scented with soy sauce, ginger, star anise and cinnamon sticks, our Success® Jasmine Rice makes a great base layer for our Vegetarian Pho Dinner Rice Bowl recipe. Topped with mushrooms, bok choy and tofu, you’ll want to make these bowls again and again.

    Step 1

  • Prepare rice according to package directions, substituting water with vegetable broth and adding soy sauce, ginger, star anise and cinnamon sticks to the saucepan.

    Step 2

  • Meanwhile, heat oil in a large wok or skillet set over high heat. Stir-fry tofu for 2 to 3 minutes, or until it starts to turn golden around the edges. Add bok choy, mushrooms and salt to skillet and stir-fry for 3 to 5 minutes more, or until vegetables are tender.

    Step 3

  • Divide rice between 4 bowls and top with tofu and vegetable mixture. Sprinkle each serving with cilantro and mint and drizzle with hoisin sauce and Sriracha. Garnish with lime wedges.

    Recipe Tip

    If you prefer, substitute the tofu called for in this recipe with plant-based meat strips.