Vegetarian Pancit Palabok
Bring a vibrant twist to a Filipino classic with this Vegetarian Pancit Palabok recipe! This dish is a delightful combination of tender rice noodles coated in a rich, umami-packed annatto sauce and topped with crispy fried tofu, fresh bean sprouts, and fragrant spring onions. Seasoned with smoked paprika, soy sauce, and a touch of garlic and onion, every bite bursts with distinctive flavors. Garnished with fried garlic and a squeeze of lemon or calamansi, this plant-based version retains the signature zest of traditional Pancit Palabok while catering to vegetarian diets. Perfect for sharing or indulging solo, it's a satisfying, hearty meal ready in just under an hour. Whether you're looking for classic Filipino comfort food or exploring vibrant vegetarian recipes, this meat-free Pancit Palabok is an irresistible addition to your culinary repertoire!
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Recipe Information
Ingredients
- 250 g rice noodles
- 4 cups vegetable broth
- 200 g firm tofu, diced into small cubes
- 1 tbsp annatto powder
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 4 tbsp water
- 2 tbsp fried garlic
- 1 cup spring onions, chopped
- 1 cup bean sprouts
- 1 tsp smoked paprika
- 1 lemon or calamansi, sliced into wedges
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Begin by soaking the rice noodles in a bowl of warm water for 15-20 minutes until they are soft. Drain and set aside.
In a pan over medium heat, add the diced tofu and fry until golden brown on all sides. Remove and set aside.
In the same pan, add the minced garlic and chopped onion. Sauté until the onion becomes translucent.
Add the annatto powder and smoked paprika, stirring until the spices are well mixed with the garlic and onions.
Pour in the vegetable broth and soy sauce, bringing it to a simmer.
In a small bowl, mix the cornstarch with the water to create a slurry. Gradually add this to the simmering broth while stirring continuously to thicken the sauce slightly.
Add salt and black pepper to the sauce to taste.
Mix in the drained rice noodles, ensuring they are fully coated with the sauce.
Add the cooked tofu back into the pan and mix gently to combine.
Cook for an additional 5 minutes, allowing the noodles to soak in the flavors.
Serve the noodle dish on a large platter or individual plates.
Top with bean sprouts, chopped spring onions, and a generous sprinkle of fried garlic.
Garnish with sliced lemon or calamansi wedges on the side.
Enjoy your Vegetarian Pancit Palabok with a squeeze of lemon or calamansi for a fresh zing!
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 27.8 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1021 mg | 79% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3095 mg | 66% | |
*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.
