PANCIT: [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Dairy Free Gluten-free Recipes Vegan Wheat Free

INGREDIENTS

• 8 ounces rice noodles
• 3 teaspoons sesame oil, divided
• 1 15-ounce block extra firm tofu, drained, cut into 1-inch pieces, and pressed with paper towel to remove all moisture
• 1 white onion, peeled and diced
• 4 garlic cloves, minced
• 2 large carrots, grated
• 3-4 cups chopped green cabbage
• 2 cups baby broccoli florets
• 2 tablespoons tamari or soy sauce
• 1 teaspoon fresh ginger or 1/2 teaspoon dried ground ginger
• 1 vegetable bouillon cube
• 3/4 cup vegetable broth
• 1/2 teaspoon ground sea salt

PREPARATION

1. Place the rice noodles in a large bowl, cover with warm water, and let sit. When the noodles are soft, after about 20 minutes, drain and set noodles aside.
2. Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add the tofu and sauté until browned, about 8-10 minutes, stirring occasionally. Remove the tofu from the wok and reduce heat to medium.
3. Add the remaining 1 teaspoon of sesame oil to the wok. Sauté the onion and garlic for two minutes, or until onion is translucent. Add the carrots, cabbage, and broccoli. Stir-fry until tender-crisp, about five minutes.
4. Add the tamari, ginger, vegetable bouillon cube, vegetable broth, and sea salt. Stir until the bouillon cube is dissolved. Add the cooked tofu, rice noodles and stir to combine. Remove from heat and serve.