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Vegetable Tofu Pancit (Vegan, Gluten-Free)

Sharon Palmer

I love this traditional Filipino vegetable dish! It’s a one-dish meal, given its assortment of crisp colorful veggies, soft seasoned noodles, and tofu. I asked my sister-in-law, Fe Palmer, to teach me how to make her traditional Pancit the way she learned to make it in the Philippines. And now I am a pancit master, too (well, almost)! This is a great easy meal to get on the table in under 30 minutes, once your veggies are all chopped. Plus it’s delicious taken to a potluck or picnic. You can always swap out the veggies for those that you have on hand. For example, try zucchini, eggplant, or asparagus as a replacement for the vegetables in this recipe.

Fe Palmer shows me how to make pancit in her home kitchen in Washington!

Step-By-Step Guide

Use rice vermicelli noodles (or Bihon noodles if you can find them).
Soften the noodles by rinsing them in a colander.
Stir-fry the onions and garlic in vegetable oil.
Add bell pepper, broccoli, carrots, and snow peas and stir-fry for about 8 minutes.
Add mushrooms, cabbage, and tofu and stir-fry for about 3 minutes.
Remove vegetable mixture from pan and set aside. Heat 1 cup of broth in pan.
Add noodles and soy sauce to pan with broth.
Cook until noodles are separated. Slowly add more broth as needed.
Stir in vegetable mixture and stir-fry just until heated through.


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Vegetable Tofu Pancit (Vegan)

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(4 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Total Time: 38 minutes
  • Yield: 8 servings 1x


This Vegetable Tofu Pancit is a traditional dish from the Philippines that is filled with crisp, flavorful veggies and rice noodles—mix it up in under 30 minutes for a one-dish meal.


  • 1 225-gram package rice vermicelli, dried (or half of a 500 gram-package of Bihon noodles, if available)
  • 2 tablespoons vegetable oil
  • 5 cloves garlic, chopped
  • ½ sliced onion
  • 1 medium bell pepper, sliced
  • 1 stalk celery, sliced
  • 8 ounces broccoli florets
  • 2 medium carrots, sliced
  • 1 cup sliced snow peas
  • 2 ounces sliced shitake mushrooms
  • 6 ounces (about ¼ small head) cabbage, sliced
  • 1 15-ounce package extra firm tofu, drained, cubed
  • 12 cups vegetable broth
  • ¼ cup reduced sodium soy sauce
  • 3 green onions, sliced


  1. Break dried noodles in half and place in a colander. Rinse with water for a minute or two until slightly soft.
  2. Heat oil in a large pan, skillet, or wok over high. Add garlic and onion and stir-fry for 4 minutes.
  3. Add pepper, celery, broccoli, carrots and snow peas, and stir-fry for 8 minutes.
  4. Add mushrooms, cabbage, and tofu and sauté for an additional 3 minutes, until vegetables are crisp-tender but bright in color.
  5. Remove vegetable mixture from pan and set aside.
  6. Add 1 cup broth to the same pan and heat until bubbly.
  7. Add noodles and stir-fry, until they gradually absorb broth and become soft and separated. Add soy sauce. Add additional broth as needed. Do not overcook.
  8. Stir in the vegetables and cook just until heated through, adding additional broth if needed (only to avoid sticking)
  9. Garnish with green onions. Makes 8 servings.
  • Category: Dinner
  • Cuisine: Asian


  • Serving Size: 1 serving
  • Calories: 226
  • Sugar: 4 g
  • Sodium: 438 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 8 g

Keywords: vegan pancit, vegetable pancit, easy pancit recipe

For other plant-based Asian recipes, check out:

Shanghai Snow Pea Seitan Stir-Fry with Brown Rice
Easy Vegetable Tofu Bibimbap Skillet
Grilled Spicy Asian Tofu

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2 thoughts on “Vegetable Tofu Pancit (Vegan, Gluten-Free)

  1. This was my first try at cooking Filipino food and I loved it. In fact, it has become a staple for me since I first tried it when you published it in April. I almost have it memorized. I cut the recipe in half as I cook for one and have a great dinner and a couple of yummy lunches!

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