Vegetarian Tofu Pancit with Mixed Vegetables and Soy Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty plant-based twist on pancit featuring crispy tofu, colorful vegetables, and a savory soy glaze, perfect for meatless meals. This Filipino recipe (vegetarian), ready in about 29 minutes, pairs Firm tofu, Rice vermicelli (bihon), Cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 14 min Serves 4 Filipino cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 12 oz firm tofu on paper towels for 5 minutes to remove excess moisture, then cut into 1/2-inch cubes. Soak 8 oz rice vermicelli (bihon) in warm water for 10 minutes until softened, then drain.
  2. Step 2: Heat 2 tbsp cooking oil in a large skillet over medium-high heat until shimmering. Add 12 oz tofu cubes and cook for 6 minutes, turning occasionally, until golden brown on all sides; transfer to a plate.
  3. Step 3: Add 3 minced garlic cloves to the skillet, stir-frying for 20 seconds until fragrant, then add 1.5 cups shredded cabbage, 1 cup julienned carrots, and 1 cup broccoli florets; stir-fry for 4 minutes until vegetables are crisp-tender.
  4. Step 4: Return the tofu to the skillet, then add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar; stir to combine. Add the drained rice vermicelli, tossing gently until evenly coated.
  5. Step 5: Continue cooking for 2 minutes until the sauce thickens and clings to the noodles, then garnish with 2 tbsp sliced green onions and serve warm.

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