Tofu Noodle Bowl with Vegetarian XO Sauce
By: Club House Kitchens
Made With:
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 favourite homemade bowl toppings and a drizzle of … additional XO Sauce of course!
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 favourite homemade bowl toppings and a drizzle of … additional XO Sauce of course!
Key products
Instructions
Instructions
- Cook noodles as directed on package. Rinse under cold water. Drain well. Mix vinegar, soy sauce and sesame seed in large bowl. Add noodles; toss gently until well coated. Set aside.
- Meanwhile, heat 1 tablespoon (15ml) of the oil in a large skillet on medium-high heat. Add tofu; cook until lightly browned on all sides; turning occasionally. Remove from pan. Set aside.
- Add remaining oil to same skillet. Add bok choy and bell pepper; stir-fry 3 minutes or until wilted. Remove from heat. Stir in XO Sauce.
- Divide noodles among individual serving bowls. Top with bok choy mixture, tofu, carrots and green onion. Serve with additional XO Sauce.
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 chiles. The ingredients, combined in a base of oil, create an intense sweet, salty, rich umami flavour.
