Vegan Pancit Palabok
Experience the vibrant flavors of the Philippines with this Vegan Pancit Palabok, a plant-based twist on a beloved traditional noodle dish. Featuring silky rice noodles bathed in a rich, golden-orange annatto-infused sauce, this hearty recipe is elevated with crispy fried tofu, savory vegan chicharrón, and a medley of bold, aromatic toppings like spring onions, fried garlic, and a squeeze of fresh lemon. Perfectly seasoned and packed with umami, this dish is as visually stunning as it is delicious. Quick to prepare in under an hour, Vegan Pancit Palabok is an irresistible combination of taste and texture that’s perfect for gatherings, weeknight dinners, or any time you crave a comforting yet elegant vegan meal.
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Recipe Information
Ingredients
- 400 grams rice noodles
- 200 grams firm tofu
- 4 cups vegetable broth
- 2 tablespoons annatto seeds
- 0.5 cup water
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce
- 4 cloves garlic
- 1 medium onion
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 whole lemons
- 0.5 cup spring onions
- 0.25 cup fried garlic
- 0.5 cup chicharrón (vegan)
Instructions
Start by soaking the rice noodles in a large bowl of cold water for about 15 minutes or until they soften. Then, drain and set aside.
Cut the firm tofu into small cubes and set aside.
In a medium saucepan, heat the vegetable broth over medium heat. Add annatto seeds and simmer for about 5 minutes or until the broth turns a vibrant orange color. Strain the broth to remove the seeds and set aside the annatto-infused broth.
In a separate small bowl, mix the cornstarch with half a cup of water to create a slurry. Set this aside for later.
In a large skillet or wok, add a tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the skillet and set aside.
In the same skillet, add a bit more oil if needed, and sauté the chopped garlic and diced onion until fragrant and translucent.
Add the annatto-infused broth and soy sauce to the skillet. Bring the mixture to a simmer, then slowly add the cornstarch slurry, stirring continuously until the sauce thickens. Season with salt and black pepper.
Toss the soaked rice noodles into the sauce, making sure they are fully coated and heated through.
Place the saucy noodles onto a large serving platter. Top with the fried tofu cubes, chopped spring onions, fried garlic, and crushed vegan chicharrón.
Serve with lemon wedges on the side for squeezing over the Pancit Palabok before eating.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7273 mg | 316% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 28.3 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1787 mg | 137% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3427 mg | 73% | |
*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.
