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Monday, May 27, 2024

Tofu Sisig Pancit Canton

This recipe offers a delicious and affordable vegan twist on a classic Filipino dish, perfect for satisfying cravings without compromising on taste or budget!


200g firm tofu, drained and pressed

200g pancit canton noodles

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 carrot, julienned

1 cup cabbage, shredded

2 tablespoons soy sauce

1 tablespoon calamansi or lemon juice

2 tablespoons vegan mayonnaise

1 tablespoon chili garlic sauce

Salt and pepper to taste

Cooking oil for frying


Start by preparing the tofu. Crumble the pressed tofu into small pieces resembling ground meat.

Heat a frying pan over medium heat and add a small amount of cooking oil. Add the crumbled tofu and cook until golden brown and slightly crispy, stirring occasionally. Once done, set aside.

In a separate pot, cook the pancit canton noodles according to package instructions. Drain and set aside.

In the same frying pan, add a bit more cooking oil if needed. Sauté the chopped onion and minced garlic until fragrant and translucent.

Add the sliced bell peppers, julienned carrot, and shredded cabbage to the pan. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.

Return the cooked tofu to the pan with the vegetables. Mix well to combine.

In a small bowl, mix together the soy sauce, calamansi or lemon juice, vegan mayonnaise, and chili garlic sauce to make the sauce.

Pour the sauce over the tofu and vegetable mixture in the pan. Stir until everything is evenly coated. Cook for another 2-3 minutes, allowing the flavors to meld together.

Add the cooked pancit canton noodles to the pan. Toss everything together until the noodles are well coated with the sauce and heated through.

Season with salt and pepper to taste. Adjust the seasoning or add more chili garlic sauce according to your preference.

Serve the Tofu Sisig Pancit Canton hot and enjoy!

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