I’m in love with the standard Filipino important dish pancit! And my recipe for vegan Vegetable Pancit with Tofu is a one-dish meal, given its assortment of crisp colourful veggies, gentle seasoned noodles, and protein-rich tofu. Pancit is true consolation meals in Filipino foodways, because it’s a easy, hearty noodle dish that’s downright scrumptious and satisfying. Plus, pancit is full of vitamin—fiber, protein, nutritional vitamins, minerals, and phytochemicals. It’s good throughout! While I’m not a real professional in Filipino foodways, my sister-in-law Fe Palmer is from the Philippines, and now lives there with my brother. She taught me how you can make her conventional pancit bihon the way in which she realized to make it within the Philippines. And now I like to make vegetable pancit in my residence, too. This is a good simple meal to get on the desk in underneath half-hour, as soon as your veggies are all chopped. Plus it’s scrumptious in your potlucks or picnics. You can all the time swap out the veggies for these that you’ve got readily available. For instance, strive zucchini, eggplant, or asparagus as a substitute for the greens on this recipe. This pancit recipe can also be gluten-free should you use gluten-free soy sauce.
Step-By-Step Guide
Vegetable Pancit with Tofu
Total Time: 38 minutes
Yield: 8 servings 1x
Diet: Vegan
Description
This Vegetable Pancit with Tofu is a scrumptious conventional dish from the Philippines. Filled with crisp, flavorful veggies, and rice noodles, combine it up in underneath half-hour for a one-dish meal.
- 1 (225-gram) bundle rice vermicelli, dried (or half of a 500 gram-package of Bihon noodles, if obtainable)
- 2 tablespoons vegetable oil
- 5 cloves garlic, chopped
- ½ sliced onion
- 1 medium bell pepper, sliced
- 1 stalk celery, sliced
- 8 ounces broccoli florets
- 2 medium carrots, sliced
- 1 cup sliced snow peas
- 2 ounces sliced shitake mushrooms
- 6 ounces (about ¼ small head) cabbage, sliced
- 1 (15-ounce) bundle further agency tofu, drained, cubed
- 1 – 2 cups vegetable broth
- ¼ cup decreased sodium soy sauce
- 3 inexperienced onions, sliced
Instructions
- Break dried noodles in half and place in a colander. Rinse with water for a minute or two till barely gentle.
- Heat oil in a big pan, skillet, or wok over excessive. Add garlic and onion and stir-fry for 4 minutes.
- Add pepper, celery, broccoli, carrots and snow peas, and stir-fry for 8 minutes.
- Add mushrooms, cabbage, and tofu and sauté for a further 3 minutes, till greens are crisp-tender however shiny in shade.
- Remove vegetable combination from pan and put aside.
- Add 1 cup broth to the identical pan and warmth till bubbly.
- Add noodles and stir-fry, till they progressively take in broth and turn into gentle and separated. Add soy sauce. Add further broth as wanted. Do not overcook.
- Stir within the greens and cook dinner simply till heated by, including further broth if wanted (solely to keep away from sticking)
- Garnish with inexperienced onions. Makes 8 servings.
- Prep Time: quarter-hour
- Cook Time: 23 minutes
- Category: Dinner
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 226
- Sugar: 4 g
- Sodium: 438 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 8 g
For different plant-based noodle recipes, strive the next:
Easy Udon Noodle Bowl with Kimchi
Soba Noodles Seaweed Salad
Easy Soba Noodles with Peanuts and Seitan
Soba Noodle Salad with Peanut Sauce
Noodle Bowl with Thai Tofu and Vegetables
Thai Tempeh Noodle Skillet
Shirataki Noodle Salad with Ginger Sesame Dressing
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