Recipe by Enjolinfam
Our favorite vegetarian pansit recipe. It's a traditional Filipino dish that is often served on birthdays. Our good filipino friend, Marina, makes this vegetarian pansit for us often and I finally had her sit down and write it out for me so I can make it myself. It's really good for you with all the vegetables and tofu.
Top Review by Karen Elizabeth
We enjoyed this very healthy meal, even the children, which is not always the norm for them when cabbage is involved! Easy to do, doing all the prep beforehand, I did give the carrots extra cooking time, since DH likes them soft. I was quite happy with the seasonings, tho you could certainly add extra to individual taste, and I didn't use the tofu, just stuck with the veg! Very good, Enjolinfam! Thanks!
- 250 g rice noodles (bihon noodles)
- 226.79 g tofu, cut in cubes
- 118.29 ml canola oil, for frying the tofu
- 15 fresh green beans, approximately
- 1 small carrot, diced
- 3 leaf cabbage, chopped
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 28.39 ml soy sauce (or Braggs liquid aminos)
- 29.58 ml chicken-flavored vegetarian seasoning (I use McKays Vegan Seasoning) or 2 chicken bouillon cubes
- 591.47 ml water
- 29.58 ml canola oil
Directions See How It's Made
- Take the rice noodles and soak them in a bowl with warm water and set aside.
- Fry the tofu in a pan with the 1/2 cup canola oil. Once the tofu is fried set it aside on paper towels.
- In a large pan or wok heat the 2 Tbsp canola oil with the garlic and onion until the garlic is slightly brown and the onion turned clear.
- Add the green beans, carrots, and bell pepper and simmer for about 5 minutes.
- Add the soy sauce, chicken seasoning, and water. Mix well and then add the fried tofu and cabbage. Simmer again for about 3 minutes.
- Drain the noodles and then add them to the vegetables and tofu. Mix it in well and cook for another 5 to 8 minutes more.
- Eat right away. :).