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Tofu Noodle Bowl with Vegetarian XO Sauce
Prep Time
10 Minutes
Cook Time
6 Minutes
Ingredients
11
Servings
6
Dress your soba noodle bowl to impress – with a vegetarian version of the traditional XO Sauce. Hailing from Hong Kong, the popular condiment brings intense sweet, salty, rich umami flavour to a hearty meal of tender noodles, tofu, bok choy and carrots. Garnish with your favorite homemade bowl toppings and a drizzle of … additional XO Sauce of course!
Ingredients
225 grams (8 ounces) dried soba noodles
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon Sesame Seed , , toasted
2 tablespoons oil, divided
400 grams (14 ounces) firm tofu, cut into chunks
6 heads baby bok choy, cut in half lengthwise
1 small red pepper, thinly sliced
2 tablespoon Vegetarian XO Sauce (link recipe), plus more for serving
2 carrots, grated
2 spring onions, thinly sliced
Key Products
Cooking 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 flavour.
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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