Cut the ginger into slices and the onion into quarters. Place on a baking tray and char both ingredients placing them under the grill (broiler) for 10-15 minutes. Make sure you turn them around when they have charred on one side.
Heat some coconut oil in a large pot to medium heat. Add the charred onion and ginger and the spices. Stir for a couple of minutes so the spices are fragrant and toasted.
Add the vegetable stock and bring it to simmer. Leave cooking for 25-30 minutes.
Placing a colander on another large pot, strain the broth so the spices, the ginger and onion and left out.
Add the soy sauce or tamari and salt to taste.
To prepare the tofu, cut a block of tofu into cubes. Heat 1 tablespoon of coconut oil in a frying pan to medium heat. Add the tofu and when it starts to golden, add soy sauce, sriracha sauce and maple syrup. Stir for 2 minutes and turn off the heat.
Cook the rice noodles following the packet instructions. When cooked, drain the water and leave them soaking in cold water to stop them from cooking further.
To serve the Pho, place the rice noodles in a soup bowl, add the broth, the tofu and immediately add your toppings. Serve hot.