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Tofu Noodle Bowl with Vegetarian XO Sauce
Ingredients
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225 grams (8 ounces) dried soba noodles
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3 tablespoons rice vinegar
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3 tablespoons soy sauce
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1 tablespoon Sesame Seed , , toasted
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2 tablespoons oil, divided
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400 grams (14 ounces) firm tofu, cut into chunks
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6 heads baby bok choy, cut in half lengthwise
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1 small red pepper, thinly sliced
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2 tablespoon Vegetarian XO Sauce (link recipe), plus more for serving
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2 carrots, grated
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2 spring onions, thinly sliced
Key Products
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Test Kitchen Tip:
Try soba noodles with other assorted toppings, such as bean sprouts, diced tomatoes, sliced radishes, edamame and chopped chili peppers.
XO sauce, the iconic condiment, was first created in Hong Kong. Meant to impress, it is known to be a luxury blend typically made with dried shrimp and scallops, Chinese dry-cured ham, garlic and various chillies. The ingredients, combined in a base of oil, create an intense sweet, salty, rich umami flavor.
Instructions
- 1 Cook noodles as directed on package. Rinse under cold water. Drain well. Mix vinegar, soy sauce and Sesame Seed in a large bowl. Add noodles, toss gently until well coated. Set aside.
- 2 Meanwhile, heat 1 tablespoon of the oil in a large pan on medium-high heat. Add tofu, cook until lightly browned on all sides, turning occasionally. Remove from pan. Set aside.
- 3 Add remaining oil to same pan. Add bok choy and pepper, stir-fry for 3 minutes or until wilted. Add noodles and heat through. Remove from heat. Stir in XO sauce.
- 4 Divide noodles among individual serving bowls. Top with bok choy mixture, tofu, carrots and green onion. Top with additional XO Sauce to serve.
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