Ingredients:
2 Tbsp cooking oil
14 oz firm tofu
8 oz bihon noodles OR other rice noodles
Water
1 small onion, peeled and finely diced
½ tsp salt
6 cloves garlic, peeled and minced
½ lb cabbage, cored and thinly sliced (about 2 cups)
¼ lb carrots, thinly sliced OR roughly grated (about 1 cup)
½ lb daikon radish OR hakurei turnips, thinly sliced OR roughly grated (about 2 cups)
½ lb bok choy, chopped (about 2 cups)
2-3 green onions, trimmed and sliced
5 Tbsp low-sodium soy sauce OR tamari
1 Tbsp brown sugar OR honey
Optional garnishes:
Lime or lemon juice, toasted sesame seeds, red pepper flakes
Equipment:
Kitchen knife
Cutting board
Large bowl
Peeler
Box grater
Measuring cups and spoons
Jar with a lid OR small bowl
Cooktop
Large saucepan OR wok with a lid
Directions:
- Gather all the ingredients and equipment. Cut the tofu into small cubes and spread out on a clean towel.
- Place the rice noodles in a large bowl and cover them with lukewarm water. When the noodles are soft, after about 10 minutes, drain and set noodles aside.
- Wash the produce and prepare it as detailed in the ingredients list. Separate the chopped bok choy leaves from the chopped stems.
- Make the pancit sauce by combining ¾ cup water, 3 Tbsp soy sauce, and 1 Tbsp honey in a small jar with a lid or a small bowl.
- Heat 1 Tbsp oil in a large saucepan over medium heat. Carefully add the tofu and 2 Tbsp soy sauce. Fry until golden brown, about 10-15 minutes. Set the tofu aside and return the pan to the heat.
- Add 1 Tbsp oil and carefully add the onion and salt, listening for the sizzling sound. Cook for 5 minutes, stirring occasionally.
- Add the carrots, radish, and bok choy stems and cook for 5 minutes, until the onion turns translucent.
- Add the cabbage, bok choy leaves, and garlic and cook for another 5 minutes, stirring frequently.
- Next add the pancit sauce and bring to a boil. Reduce heat to low, cover and cook for about 2 minutes.
- Lastly, add the noodles and stir into the vegetables. Toss in the tofu and the green onions.