Ingredients:
14 oz. firm tofu
8 oz. bihon noodles OR other rice noodles
Water
1 small onion, peeled and finely diced
6 cloves garlic, peeled and minced
½ lb. cabbage, cored and thinly sliced (about 2 cups)
½ 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:
- 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 fresh ingredients and then peel, grate, mince, core, trim, and slice them as noted 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, listening for the sizzling sound. Cook for 2 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 2 minutes.
- 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.