Pancit Bihon with Tofu

Ingredients

• about 225 g Bihon noodles
• about 450 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g 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 2.54 cm cubes.
2. 2Heat 2 tbsp cooking oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 2.54 cm 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 about 225 g 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 30.48 cm skillet, add the chopped 1 Onion and minced 3 cloves Garlic. Cook over medium heat (148.9°C / 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 (148.9°C / 150°C).
7. 7Add the drained about 225 g 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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