Vegetarian Palabok
Indulge in the vibrant flavors of **Vegetarian Palabok**, a plant-based twist on the classic Filipino noodle dish. This recipe stars springy **cornstarch noodles**, smothered in a rich, golden sauce made with **vegetable broth**, **annatto powder**, and a soy sauce infusion for a savory umami kick. Pan-fried **tofu cubes** replace the traditional seafood toppings, making it completely vegetarian without sacrificing texture or flavor. Garnished with **crispy garlic**, fresh **scallions**, and sliced **hard-boiled eggs**, every bite offers a delightful mix of crunch, creaminess, and zest, especially when paired with a squeeze of **lemon wedges** on the side. Ready in just under 45 minutes, this dish is as comforting as it is bold, perfect for weeknight dinners or sharing at your next gathering.
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Recipe Information
Ingredients
- 500 grams cornstarch noodles
- 3 cups vegetable broth
- 200 grams tofu (extra firm)
- 2 tablespoons canola oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons annatto powder
- 2 tablespoons soy sauce
- 0.5 teaspoon ground black pepper
- 3 tablespoons cornstarch
- 0.25 cup water
- 0.5 cup scallions, chopped
- 2 pieces hard-boiled eggs, sliced
- 3 tablespoons crispy fried garlic
- 4 pieces lemon wedges
Instructions
Cook the cornstarch noodles according to package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Cut the tofu into small cubes and fry until golden brown on all sides. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of canola oil. Sauté the minced garlic and chopped onion until translucent and fragrant.
Add the annatto powder to the skillet, stirring continuously until it blends well with the garlic and onion.
Pour in the vegetable broth, soy sauce, and black pepper. Bring the mixture to a gentle boil.
In a small bowl, dissolve the cornstarch in 0.25 cup of water. Gradually add this slurry to the skillet, stirring continuously until the sauce thickens to your desired consistency. Reduce the heat to low.
Add the cooked tofu cubes back into the skillet and mix well to coat with the sauce.
In a serving platter, arrange the cooked noodles. Pour the thickened sauce with tofu evenly over the noodles.
Garnish with chopped scallions, sliced hard-boiled eggs, and crispy fried garlic.
Serve with lemon wedges on the side for an added tangy flavor.
Nutrition Facts
Calories |
3159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 567.5 g | 206% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 21.5 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1716 mg | 132% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2490 mg | 53% | |
*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.
