Pancit Bihon with Tofu

Ingredients

• 8 oz Bihon noodles
• 1 lb Extra-firm tofu
• 1 Carrot
• 1/4 head Cabbage
• 2 stalks Celery
• 1 Onion
• 3 cloves Garlic
• 3 tbsp Soy sauce
• 1/2 cup Vegetable broth
• 1/4 tsp Ground black pepper
• 2 tbsp Cooking oil

Instructions

1. 1Place the 1 lb Extra-firm tofu on a clean kitchen towel or paper towels. Press down firmly to remove as much water as possible. Cut the pressed tofu into 1-inch cubes.
2. 2Heat 2 tbsp cooking oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Add the 1-inch cubes of tofu and fry for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set aside on a plate.
3. 3While the tofu is frying, soak the 8 oz Bihon noodles in warm water for 5-7 minutes, or until they are softened but not mushy. Drain the noodles well and set aside.
4. 4In the same 12-inch skillet, add the chopped 1 Onion and minced 3 cloves Garlic. Cook over medium heat (300°F / 150°C) for 2-3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant.
5. 5Add the julienned 1 Carrot, shredded 1/4 head Cabbage, and sliced 2 stalks Celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. 6Pour in the 3 tbsp Soy sauce, 1/2 cup Vegetable broth, and 1/4 tsp Ground black pepper. Stir to combine and bring the liquid to a gentle simmer over medium heat (300°F / 150°C).
7. 7Add the drained 8 oz Bihon noodles to the skillet. Toss everything together gently for 2-3 minutes, until the noodles have absorbed the sauce and are well combined with the vegetables.
8. 8Gently add the reserved crispy tofu back into the skillet. Toss lightly to distribute the tofu among the noodles and vegetables. Serve immediately.

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