Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian)

Recipe by Sharon123
READY IN: 50mins
YIELD: 6-8


  • 2 -4
    ounces vegetable oil, 1/4 cup (or more)
  • 2
    garlic cloves, peeled and minced
  • 4
    ounces julienned Spanish onions (about 1/2 cup)
  • 1
    lb firm tofu, pressed, cut into 1 1/2 inch strips
  • 14
  • 4
    ounces soy sauce (1/4 cup)
  • 12
    ounce fish sauce
  • 14
    ounces carrots, washed, peeled and cut julienne (1 1/2-2 cups)
  • 4
    ounces celery, julienned (1/2 cup)
  • 14
    leaves green cabbage, washed and finely cut, chiffonade style (see below)
  • 8
    ounces vegetarian sausages, cut into strips, about 1 1/2 inches long
  • 1
    lb rice noodles, soaked in warm water (to cover)
  • salt & fresh ground pepper
  • 4
    scallions, washed, trimmed, and coarsely chopped, as a garnish
  • 2
    lemons, washed, tips cut off, sliced into wedges, as a garnish


  • Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
  • In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
  • Add tofu and sear until tofu is browned.
  • To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
  • Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
  • Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
  • Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.