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Tofu Noodle Bowl with Vegetarian XO Sauce

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 flavor 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!
  • 10m

    prep time

  • 10m

    Cook Time

  • 286


  • 11



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  • 8 ounces dried soba noodles
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon McCormick® Sesame Seed, toasted
  • 2 tablespoons oil, divided
  • 1 package (14 ounces) firm tofu, cut into chunks
  • 6 heads baby bok choy, cut in half lengthwise
  • 1 small red bell pepper, thinly sliced
  • 2 tablespoons Vegetarian XO Sauce, plus more for serving
  • 1 cup matchstick carrots
  • 1/3 cup thinly sliced green onion


  • 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 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 flavor.

Nutrition information (per Serving)



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