Stir-Fried Tofu Vegetable Pancit with Bihon Noodles

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vegetarian Filipino dish with crispy tofu and colorful vegetables tossed in rice noodles with a tangy soy-garlic glaze. This Filipino recipe (vegetarian), ready in about 35 minutes, pairs Firm tofu, Cabbage, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz Firm tofu
• 1.5 cups Cabbage
• 1 cup Carrots
• 1 medium Bell pepper
• 8 oz Rice vermicelli (bihon)
• 3 cloves Garlic
• 1 medium Onion
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 2 tbsp Water
• 2 tbsp Cooking oil
• 2 tbsp Green onions

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Instructions

1. Step 1: Press tofu: Cut 8 oz firm tofu into 1-inch cubes and press between paper towels for 5 minutes to remove excess moisture.
2. Step 2: Cook rice vermicelli: Bring a large pot of water to a boil, add 8 oz rice vermicelli, and cook for 4-5 minutes until tender. Drain and rinse under cold water until cool.
3. Step 3: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Add 1 medium sliced onion and 3 minced garlic cloves, and stir-fry for 1 minute until fragrant and onions turn translucent.
4. Step 4: Add 8 oz tofu cubes to the skillet, and cook for 4 minutes until golden brown on all sides, flipping occasionally.
5. Step 5: Add 1.5 cups shredded cabbage, 1 cup julienned carrots, and 1 cup sliced bell pepper to the skillet, and stir-fry for 3 minutes until vegetables are crisp-tender.
6. Step 6: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 2 tbsp water. Pour into the skillet and stir to combine. Cook for 2 minutes until sauce thickens slightly.
7. Step 7: Add the drained rice vermicelli to the skillet, and toss for 2 minutes until heated through and evenly coated. Garnish with 2 tbsp sliced green onions and serve immediately.