Today’s recipe (↑ this simple vegan pancit canton), features Pulo Cuisine’s Lemongrass Atsuete marinade. This saucy vegan pancit canton is ready to eat in less than 35 minutes. It’s a satisfying meal complete with plenty of vegetables (broccoli, snap peas, carrot, Chinese cabbage, bean sprouts, and green onion), protein-rich tofu, flour stick noodles (double check that they’re vegan and contain no egg!) and a healthy topping of crushed peanuts.
Pulo’s Lemongrass Atsuete marinade balances savoury depth with bright-and-tangy citrus and peppery flavours. Mellowing this flavourful marinade with some vegetable stock, water, and a touch of soy sauce makes for a punchy stir-fry sauce for this pancit canton. Pancit canton is similar to Chinese chow mein or lo mein dishes using thick-ish wheat noodles. The Philippines' lively fusion cuisine gathers influence from Chinese, Spanish, Indian, Malay-Indonesian, and Japanese cultures.
Pulo Cuisine has a 5 product range of marinades and cooking sauces inspired by the Philippines 7000 islands. Each sauce and marinade celebrates a specific island.
The Cooking Sauces:
Coconut Adobo (Tinaga Island) and Kare Kare Toasted Peanut (Luzon Island)
Pulo’s entire product line is made in Canada without preservatives, artificial colours or flavours. All of their marinades and cooking sauces are proudly marked “Vegan” on their website and packaging.
This is the 5th I Love Vegan recipe made with Pulo’s marinades and cooking sauces. The first one was posted way back in 2015! Here’s the Pulo recipes we’ve done so far:
- Kare Kare Toasted Peanut Tofu Vegetables made with Kare Kare Toasted Peanut cooking sauce
- Marinated Tofu Naan Wraps with Avocado Lime Slaw made with Lemongrass Atsuete marinade
- Pulo Grilled Tofu Bowl with Baby Bok Choy & Cashews made with Pineapple Tamarind marinade
- Mango Chili Tofu Burgers with Cashew Crema made with Mango Chili marinade
Pulo’s marinades and cooking sauces are a great way to start experimenting with classic Filipino flavours that might be new to you. Depending on your local grocer’s offerings, it’s not always feasible to find and buy ingredients like tamarind, atsuete/annatto, palm vinegar, or lemongrass. It’s nice to get a taste for these ingredients without having to hunt them down or buy oversized packages of ingredients you don’t use regularly.
You can find Pulo Cuisine in Canadian Loblaw Stores, Save On Foods, and Wal-Mart Supercentres. In the US Mainland, Pulo Cuisine is available at Cost Plus World Market.
Notes on the recipe:
This vegan pancit canton is super easy to make. There’s no need to cook and drain the pancit noodles separately, everything cooks together in 1 wok (fewer dishes is ALWAYS better!) As usual, you can really use any vegetables you like. Bok choy, long beans, mushrooms, and celery are all good options. The sauce can be adjusted to be milder or punchier (adjust from ¼ to ⅓ cup of Pulo’s Lemongrass Atsuete marinade) This isn’t a spicy dish so if you prefer a little heat I’d suggest adding some dried chili pepper.
For a gluten-free option, use rice noodles instead of flour stick noodles.
If you don’t enjoy the flavour of coconut, opt for a refined coconut oil. (Alternatively, canola or another vegetable oil suitable for high-heat frying will work too.)
I prefer to use pressed tofu to make the crispy fried tofu cubes but it’s not absolutely necessary. Refer to the recipe notes if you choose not to press the tofu.
This post is sponsored by Pulo Philippine Cuisine.
We love them for their easy to prepare and 100% vegan cooking sauces and marinades. Thanks for supporting the brands that support I Love Vegan!Print
Easy vegan pancit canton made with Pulo Philippine Cuisine Lemongrass Atsuete Marinade. A rich, tangy-sweet sauce with golden tofu, lots of vegetables, and noodles. A complete, nutritious vegan meal that’s ready in 35 minutes or less.
- ¼ - ⅓ cup/63-83 ml of Pulo Lemongrass Atsuete Marinade
- ⅔ cup/167 ml Vegetable broth
- ⅓ cup/83 ml Water
- 1 tbsp/15 ml Soy sauce
- ½ block (175 grams) Firm or extra-firm tofu, pressed
- 1 tbsp/15 ml Cornstarch
- ¼ tsp/1.25 ml Sea salt
- ½ tbsp/7.5 ml Coconut oil
- 1 cup/250 ml (65 grams) Broccoli florets (large)
- 1 cup/250 ml (106 grams) Snap peas
- ⅔ cup/167ml (77 grams) Sliced carrot (1 medium carrot)
- 1 clove garlic, minced
- 2 cups/500 ml (107 grams) chopped Chinese cabbage
- 115 grams flour stick noodles (pancit canton noodles)
Other Ingredients (toppings, etc.):
- Roasted and salted peanuts, crushed
- Green onion, sliced
- Bean sprouts
- Prepare and cut all vegetables.
- Mix up the sauce: whisk together ¼ to ⅓ cup of Pulo Lemongrass Atsuete Marinade, ⅔ cup vegetable broth, ⅓ cup water, and 1 tablespoon soy sauce.
- Press 175 grams of firm or extra-firm tofu (½ of a typical 350g brick of tofu.) Cut the pressed tofu into cubes. (Refer to recipe notes [1,2,3] if you prefer not to press tofu.)
- Put the cubed tofu into a medium-sized bowl, sprinkle with 1 tablespoon cornstarch and ¼ teaspoon salt. Gently stir to coat the tofu evenly without it crumbling. (Refer to recipe notes  if you don’t like the “coconut-y” flavour of coconut oil.)
- In a large wok, frying pan, or skillet heat ½ tablespoon coconut oil over medium-high heat. Once the oil is hot, add the tofu cubes and cook, stirring often to prevent one side from burning, until most but not all of the sides of the tofu cubes are crisp and golden.
- Turn the heat up to high. If desired, add an additional ½ tablespoon of coconut oil to the wok. Add the broccoli florets and stir-fry for 1 minute.
- Add the sliced carrot and snap peas. Stir-fry for 1 ½ minutes. Add the garlic, stir to mix and then add the Chinese cabbage. Stir-fry for 30 seconds.
- Add the noodles and the sauce. Cover with a lid and cook for 2 minutes. Uncover, stir quickly to submerge all of the noodles in the sauce and recover. Cook for 2-3 minutes, until the noodles are tender. (Refer to recipe notes  if you prefer a thicker sauce.)
- Serve immediately. Top with crushed peanuts, sliced green onion, and bean sprouts.
- The tofu doesn’t need to be pressed for this recipe. If you choose not to, you’ll need to increase the amount of cornstarch in the next step. (Due to the extra moisture in the tofu)
- If you didn’t press your tofu, depending on its water content, an extra ½-1 tablespoon of cornstarch should be enough – the dredged tofu should look fairly dry.
- The tofu might stick to the wok. Don’t try to scrape it off the pan. Continue cooking the tofu, gently prodding it from time to time until the side that’s stuck crisps up and lifts easily from the wok.
- Choose a refined coconut oil to avoid any trace of coconut flavour. (Alternatively, canola oil, or another vegetable oil suitable for high-heat frying would work too.)
- For a thicker sauce, reserve 1 tablespoon of the prepared sauce and mix with an additional 1 teaspoon of cornstarch. Stir in the reserved sauce and cornstarch mixture when submerging the noodles in step 8.