Vegetarian Tofu Pancit with Mixed Vegetables and Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty plant-based twist on pancit featuring crispy tofu, colorful vegetables, and a savory soy glaze, perfect for meatless meals. This filipino (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

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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Frequently asked questions

How long does Vegetarian Tofu Pancit with Mixed Vegetables and Soy Glaze take to make?

Total time is about 29 minutes (15 min prep + 14 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 Vegetarian Tofu Pancit with Mixed Vegetables and Soy Glaze?

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 Vegetarian Tofu Pancit with Mixed Vegetables and Soy Glaze?

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 Vegetarian Tofu Pancit with Mixed Vegetables and Soy Glaze 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 Vegetarian Tofu Pancit with Mixed Vegetables and Soy Glaze 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.

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