Vegan Palabok
Dive into the bold and satisfying flavors of *Vegan Palabok*, a plant-based twist on the beloved Filipino noodle dish. This recipe features tender rice noodles smothered in a rich, savory sauce made with vegan mushroom or oyster sauce, annatto for that signature golden hue, and a thickener for a velvety finish. Crispy pan-fried tofu adds protein-packed bites, while vibrant toppings like toasted garlic, crispy fried shallots, and a sprinkle of crushed seaweed bring irresistible texture and depth. Finished with a squeeze of fresh lemon and garnished with green onions, this dish is a perfect balance of tangy, savory, and umami. With just 50 minutes from prep to plate, this vegan adaptation of a traditional favorite is sure to impress family and friends alike!
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 200 grams Firm tofu
- 3 tablespoons Cooking oil
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 tablespoons Vegan mushroom sauce or oyster sauce
- 1 teaspoon Annatto powder
- 2 cups Vegan broth or vegetable broth
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 whole Lemon, cut into wedges
- 2 tablespoons Chives or green onions, chopped
- 2 tablespoons Toasted garlic bits
- 2 tablespoons Crispy fried shallots
- 1 tablespoon Crushed seaweed strips (optional)
Instructions
Prepare the rice noodles according to package instructions. Typically, this involves soaking them in hot water until they are soft. Drain and set aside.
Slice the firm tofu into small cubes. In a pan over medium heat, add 2 tablespoons of cooking oil. Fry the tofu cubes until they are golden brown on all sides, about 8-10 minutes. Remove and set aside.
In the same pan, add 1 tablespoon of cooking oil. Sauté the garlic and onion until the onion is translucent and fragrant.
Stir in the vegan mushroom sauce and annatto powder, and cook for about 1 minute.
Add the vegan broth and stir well. Bring the mixture to a boil, then lower the heat to a simmer.
In a small bowl, mix the cornstarch with water until dissolved. Add this mixture into the sauce while stirring continuously. Allow to simmer until the sauce thickens, about 3-5 minutes.
Add the fried tofu back into the sauce, stirring to coat the tofu evenly.
To serve, place a portion of the cooked rice noodles onto a plate. Spoon the sauce and tofu mixture over the noodles.
Garnish with a sprinkle of chives or green onions, toasted garlic bits, crispy fried shallots, and crushed seaweed strips if using.
Serve with lemon wedges on the side for squeezing over the dish before eating.
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2215 mg | 96% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 12.3 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
