Vegetable Pancit with Tofu – Sharon Palmer, The Plant Powered Dietitian

I am in love with the traditional Filipino main dish pancit! And my recipe for vegan Vegetable Pancit with Tofu is a one-dish meal, given its assortment of crisp colorful veggies, soft seasoned noodles, and protein-rich tofu. Pancit is true comfort food in Filipino foodways, as it’s a simple, hearty noodle dish that is downright delicious and satisfying. Plus, pancit is packed with nutrition—fiber, protein, vitamins, minerals, and phytochemicals. It’s good all around! While I’m not a true expert in Filipino foodways, my sister-in-law Fe Palmer is from the Philippines, and now lives there with my brother. She taught me how to make her traditional pancit bihon the way she learned to make it in the Philippines. And now I love to make vegetable pancit in my home, too. This is a great easy meal to get on the table in under 30 minutes, once your veggies are all chopped. Plus it’s delicious for your potlucks or picnics. You can always swap out the veggies for those that you have on hand. For example, try zucchini, eggplant, or asparagus as a replacement for the vegetables in this recipe. This pancit recipe is also gluten-free if you use gluten-free soy sauce.

Step-By-Step Guide

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Vegetable Pancit with Tofu

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  Author: The Plant-Powered Dietitian
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  Total Time: 38 minutes
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  Yield: 8 servings 1x
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  Diet: Vegan

Description

This Vegetable Pancit with Tofu is a delicious traditional dish from the Philippines. Filled with crisp, flavorful veggies, and rice noodles, mix it up in under 30 minutes for a one-dish meal.

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• 1 (225-gram) package rice vermicelli, dried (or half of a 500 gram-package of Bihon noodles, if available)
• 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) package extra firm tofu, drained, cubed
• 1 – 2 cups vegetable broth
• ¼ cup reduced sodium soy sauce
• 3 green onions, sliced

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Instructions

1. Break dried noodles in half and place in a colander. Rinse with water for a minute or two until slightly soft.
2. Heat oil in a large pan, skillet, or wok over high. Add garlic and onion and stir-fry for 4 minutes.
3. Add pepper, celery, broccoli, carrots and snow peas, and stir-fry for 8 minutes.
4. Add mushrooms, cabbage, and tofu and sauté for an additional 3 minutes, until vegetables are crisp-tender but bright in color.
5. Remove vegetable mixture from pan and set aside.
6. Add 1 cup broth to the same pan and heat until bubbly.
7. Add noodles and stir-fry, until they gradually absorb broth and become soft and separated. Add soy sauce. Add additional broth as needed. Do not overcook.
8. Stir in the vegetables and cook just until heated through, adding additional broth if needed (only to avoid sticking)
9. Garnish with green onions. Makes 8 servings.

• Prep Time: 15 minutes
• 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 other plant-based noodle recipes, try the following:

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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