Philippine Stir-fried Rice Noodles: Pansit Grisado(vegetarian)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 2 -4 ounces vegetable oil, 1/4 cup (or more)
• 2 garlic cloves, peeled and minced
• 4 ounces julienned spanish onions (about 1/2 cup)
• 1 lb firm tofu, pressed, cut into 1 1/2 inch strips
• 1/4 cup cornstarch
• 4 ounces soy sauce (1/4 cup)
• 2 pints vegetable broth
• 1/2 ounce fish sauce
• 14 ounces carrots, washed, peeled and cut julienne (1 1/2-2 cups)
• 4 ounces celery, julienned (1/2 cup)
• 14 leaves green cabbage, washed and finely cut, chiffonade style (see below)
• 8 ounces vegetarian sausages, cut into strips, about 1 1/2 inches long
• 1 lb rice noodles, soaked in warm water (to cover)
• salt & fresh ground pepper
• 4 scallions, washed, trimmed, and coarsely chopped, as a garnish
• 2 lemons, washed, tips cut off, sliced into wedges, as a garnish

Recipe

• 1 press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. cut tofu into 1 1/2" strips and roll in cornstarch to coat.
• 2 in a wok, heat oil over medium-high heat. add garlic and onions and stir-fry until translucent.
• 3 add tofu and sear until tofu is browned.
• 4 to make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. cut in thin slices.
• 5 add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
• 6 drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
• 7 season, to taste, and serve immediately on a warmed plate. garnish with scallions and a lemon wedge.