Veggie Tofu Pancit
This is my version of the Filipino rice noodle dish, Pancit, with stir fried with veggies and tofu.
Ingredients:
One 8 oz. pack rice or bean noodles
One 12 oz. package of tofu
1 tsp chili pepper
1 Tbs. ginger
¼ cabbage, sliced into strips
1 large carrot, sliced into strips
¾ cup diced celery, bell pepper, or green beans
2 Tbs. of sesame oil
½ cup vegetable broth
1 Tbs. rice wine (mirin)
½ tsp sugar
black pepper
spices – cumin, cayenne, turmeric
3 Tbs. soy sauce
Salt and pepper to taste
1 lemon, sliced
Instructions:
Soak the noodles in hot water to soften for 10 minutes.
Grease a large pan or wok with oil. Sauté half the chili and ginger.
Fry tofu until golden brown. Season with soy sauce and spices such as cumin, cayenne, turmeric.
Remove tofu and add more oil. Sauté remaining chili and ginger.
Add the broth and all the vegetables and stir fry until cooked.
Mix in the noodles and cooked tofu and add the soy sauce, rice wine, sugar, and pepper.
Cook for about 5 minutes or until the noodles are soft.
Salt and pepper to taste.
Serve hot, squeeze lemon on top.
Please see Liina’s blog at https://recipesdeliina.wordpress.com/category/recipes, for more of her tantalizing recipes.
She writes:
I am a lifelong vegetarian, and Iove to cook from scratch. I prefer simple, all natural ingredients, the fewer the better. I go for local, seasonal, and organic. I was raised on a yogic diet, avoiding not only meat and fish, but also eggs, mushrooms, onions, garlic, and all other alliums, so my recipes reflect this preference.
