Vegan Filipino Pancit

Total time45 min

Prep time20 min

Cook time25 min

Crispy pan-seared tofu takes center stage in this comforting noodle stir-fry, standing in for the usual protein while soaking up all the savory flavor of the dish. Rice vermicelli gets tossed with a bright, tangy sauce built from soy sauce, calamansi (or lime) juice, and a drizzle of sesame oil, then simmered in vegetable broth until every strand turns tender and glossy. Julienned carrots, snappy green beans, and shredded cabbage add color and crunch, while garlic and onion build a deeply aromatic base that ties the whole skillet together. A final toss with scallions and the golden tofu cubes brings everything to the table hot, saucy, and packed with texture in every bite. This one's a satisfying weeknight noodle dish that fits neatly into a vegan spread, especially finished with a squeeze of fresh calamansi or lime at the table.

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Ingredients

4 servings

For the noodles

8 oz dried rice vermicelli noodles (bihon)
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For the sauce

3 tbsp soy sauce
2 tbsp calamansi juice or lime juice
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp ground black pepper

For the stir-fry

2 tbsp vegetable oil, divided
8 oz extra-firm tofu, pressed and cut into ½-inch cubes
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
2 medium carrots, julienned or cut into thin matchsticks
1 cup green beans, trimmed and cut into 1-inch pieces
2 cups green cabbage, thinly shredded
1 cup vegetable broth
3 stalks green onions, cut into 1-inch pieces

For serving

calamansi wedges or lime wedges, for serving (optional)
sliced green onions, for serving (optional)

Instructions

1
Place the rice vermicelli noodles in a large bowl and cover with warm water. Soak for 8–10 minutes, until pliable and just barely tender but still slightly firm — they will finish cooking in the wok. Drain through a colander and set aside.
2
In a small bowl, whisk together the soy sauce, calamansi juice, vegan oyster sauce, sesame oil, and black pepper. Set the sauce aside.

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