Ingredients

  • 4¾ cups water, divided
  • 1 pkg Lotus Foods Organic Traditional Pho Rice Noodles
  • 5 tbsp low sodium soy sauce, divided
  • 1 tsp vegan bouillon
  • ½ tsp organic granulated sugar
  • 2 tbsp neutral oil, divided
  • 14 oz extra firm tofu, pressed & diced
  • 2 tbsp low sodium soy sauce
  • 1 small onion, chopped
  • ¾ cup green beans, sliced into 2-inch pieces
  • 5 cloves garlic, minced
  • ¾ cup green cabbage, cored & very thinly sliced
  • ¾ cup carrots, julienned
  • ¾ cup celery, sliced on a bias
  • salt, to taste
  • freshly cracked black pepper, to taste
  • green onions, sliced (to serve)
  • calamansi Filipino lemon or lemon wedges (to serve)
  • 1

    Prepare noodles: boil 4 cups water. Place noodles in a pan, then pour over the boiling water, stirring continuously for 2 mins. Rinse and drain a couple times in cool water to remove excess starch. Set aside.

  • 2

    Make pancit sauce: whisk together ¾ cup water, 3 tbsp soy sauce, bouillon, and sugar. Set aside.

  • 3

    Cook tofu: heat 1 tbsp oil in a wok or pan over medium-high heat. Add tofu and pour over 2 tbsp soy sauce. Pan-fry until golden brown. Set aside.

  • 4

    Cook vegetables: add 1 tbsp oil to wok. Cook onion 1 min, add green beans, and cook an additional 7 mins, or until onions begin to brown. Add garlic, cabbage, carrots, and celery, and cook 2 mins. Add pancit sauce to wok and bring to a boil. Reduce to simmer and cook until green beans are tender (~2-3 mins).

  • 5

    Add noodles and quickly stir until coated in sauce. Stir in tofu and remove from heat. Season with salt and freshly ground black pepper, to taste. Garnish with green onions and serve with calamansi or lemon wedges.

Instruction video