When I make pancit I usually add sliced pork or chicken in it with the veggies. Sometimes with mixed seafood like squid rings, crab flakes, or shrimp. The point is that, my pancit always has a protein component. But lately I’ve been making meatless pancit especially when it’s paired with lumpias(egg rolls) which I also usually make with either ground beef or pork. For a change and a twist one day, I roasted tofu squares in the oven then tossed that with the cooked pancit in the end. The combo was surprisingly good.
Roasted Tofu Pancit
- 1 pack firm tofu cut in cubes
- 1 tbsp sesame oil
- sprinkle of Italian seasoning
- sprinkle of salt and pepper
- 1 medium onion chopped
- 2-3 cloves garlic chopped
- 6-8 leaves leaves of napa cabbage sliced
- 2-3 tbsp soy sauce
- 3 tbsp vegetable oil
- 2 cups water
- lemon or lime wedges
- Soak the pancit noodles in warm water to soften. Cut the noodles with kitchen scissors to avoid eating long strings of pancit.
- Preheat the oven to 355°.
- Slice the tofu in cubes. Place them in a bowl, drizzle sesame oil then sprinkle Italian seasoning, salt, and pepper. Gently stir around. Line a sheet pan with foil. Spray it with Pam, or lightly brush the bottom of the pan with oil. Spread the tofu squares onto the pan then stick in the oven to roast 10 to 12 minutes. After roasting, just take the pan out of the oven and let it set in a counter.
- In a wok or a deep saute pan, heat up the oil then sweat the onions and garlic. Add water, soy sauce, and sprinkle of black pepper. Cover to boil then stir in the noodles. Cover the wok/pan to cook the pancit, stirring occasionally. At the very last minute, add the sliced napa cabbage to cook for 3-5 minutes or so.
- Turn the stove off. Take the roasted tofu from the pan and carefully stir them into the pancit.
Serve with lumpias or sushi rolls, of course! I like to squeeze a wedge of lemon in my pancit. How about you?