Vegan Pancit Palabok

Discover the ultimate plant-based twist on a Filipino classic with this Vegan Pancit Palabok recipe, a vibrant dish bursting with flavor and texture. Featuring silky rice noodles coated in a rich, annatto-infused sauce and topped with golden fried tofu, crispy vegan chicharrón, and aromatic fried garlic, this recipe offers a satisfying umami experience. Soy sauce and a cornstarch slurry create a glossy, savory sauce while fresh spring onions and zesty lemon wedges add brightness to every bite. Perfect for those seeking a hearty, vegan-friendly centerpiece, this dish is both a comforting weeknight option and a showstopper for gatherings. Effortlessly prepared in under an hour, this vegan Pancit Palabok captures the essence of Filipino cuisine while embracing a cruelty-free approach.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Cut the firm tofu into small cubes and set aside.

Step 3

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.

Step 4

In a separate small bowl, mix the cornstarch with half a cup of water to create a slurry. Set this aside for later.

Step 5

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.

Step 6

In the same skillet, add a bit more oil if needed, and sauté the chopped garlic and diced onion until fragrant and translucent.

Step 7

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.

Step 8

Toss the soaked rice noodles into the sauce, making sure they are fully coated and heated through.

Step 9

Place the saucy noodles onto a large serving platter. Top with the fried tofu cubes, chopped spring onions, fried garlic, and crushed vegan chicharrón.

Step 10

Serve with lemon wedges on the side for squeezing over the Pancit Palabok before eating.

Nutrition Facts

Serving size	(2221.6g)

Amount per serving	% Daily Value*
Calories	1849.1

Total Fat 58.9g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 8101.5mg	0%
Total Carbohydrate 270.0g	0%
Dietary Fiber 36.7g	0%
Total Sugars 30.9g
Protein 69.8g	0%

Vitamin D 0IU	0%
Calcium 677.6mg	0%
Iron 13.9mg	0%
Potassium 3224.5mg	0%

*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.

Source of Calories

Fat: 28.1%

Protein: 14.8%

Carbs: 57.2%