Tofu & Mushroom Pancit Bihon

Name: Tofu & Mushroom Pancit Bihon
Total time: 45 min
Yield: 2 servings
Ingredients: 180 g Dried rice vermicelli; 300 g Firm tofu; 180 g Cremini mushrooms; 100 g Carrot; 160 g Cabbage; 80 g Onion; 3 cloves Garlic; 20 g Scallions; 1 whole Lemon; 2 tbsp Low sodium soy sauce; 300 ml Vegetable stock; 2 tbsp Neutral cooking oil; 0.25 tsp Black pepper; 1500 ml Water

Fine rice noodles, golden tofu and browned mushrooms mingle with cabbage, carrots and a bright lemon finish.

45 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Dried rice vermicelli180 g
Firm tofu300 g
Cremini mushrooms180 g
Carrot100 g
Cabbage160 g
Onion80 g
Garlic3 cloves
Scallions20 g
Lemon1 whole
Low sodium soy sauce2 tbsp
Vegetable stock300 ml
Neutral cooking oil2 tbsp
Black pepper0.25 tsp
Water1500 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat in soy sauce. Check noodles and stock labels.

Method

Prepare noodles and tofu

Drain tofu, wrap in a clean towel and press beneath a plate for 10 minutes. Meanwhile soak rice vermicelli in the measured water according to its packet, stopping when pliable but not fully tender; drain well. Use fine rice vermicelli, not wheat noodles or wide rice noodles.

Cut the vegetables

Cut tofu into 2 cm cubes, slice mushrooms and onion, cut carrot into thin matchsticks, shred cabbage and mince garlic. Slice scallions, keeping the white and green parts separate.

Brown tofu and mushrooms

Heat half the oil in a large non-stick wok or deep frying pan over medium-high heat. Brown tofu for 8–10 minutes, turning gently, then transfer to a plate. Add remaining oil and mushrooms; cook for 5 minutes until their moisture evaporates and edges brown.

Toss the vegetables

Add onion and carrot to the mushrooms and stir-fry for 3 minutes. Add garlic, scallion whites and cabbage for 2 minutes more. Transfer vegetables to the tofu plate so they do not overcook.

Finish the noodles

Add stock, soy sauce and pepper to the pan and bring to a simmer. Add drained noodles and toss gently for 3–5 minutes until tender and liquid is absorbed. Return tofu and vegetables for 1 minute to heat through. Finish with scallion greens and serve with lemon wedges.

Noodle brands absorb differently. If they soften before all the liquid is absorbed, lift them out with tongs rather than cooking them until mushy.

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