Stir-Fried Tofu Vegetable Pancit with Bihon Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vegetarian Filipino dish with crispy tofu and colorful vegetables tossed in rice noodles with a tangy soy-garlic glaze. This filipino-inspired filipino (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.

★ 4.5 (8 ratings) Prep: 20 min Cook: 15 min Serves 4 Filipino cuisine 380 cal/serving
Plan a meal with the AI →

Ingredients

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.

Frequently asked questions

How long does Stir-Fried Tofu Vegetable Pancit with Bihon Noodles take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu Vegetable Pancit with Bihon Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu Vegetable Pancit with Bihon Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Tofu Vegetable Pancit with Bihon Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Tofu Vegetable Pancit with Bihon Noodles vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes