Filipino Vegan Pancit

Pancit. Heat 2 tablespoons of cooking oil in a large wok or skillet over high heat. Saute onion and garlic. Cook just until they are translucent and you can start to smell the aroma of onions and garlic.
Tear the rice noodles apart and add into the wok with soy sauce and water or vegetable broth.
Let the noodles cook in medium heat until it absorbed most of the liquid and the size doubled. If it is too dry, just add ¼ cup of water and cook until the noodles soften.
Toss all the remaining vegetables and stir-fry for 5-8 minutes just enough for them to cook but it is best to retain the firm texture. Season with salt and pepper if needed. Serve with lemon and garnish with green onions.
Tofu. Drain excess water from the tofu by gently pressing it down and squeezing it. Or using paper towel to pat dry it. Slice in bite size cube shape. Deep fry them in 1-2 cups of oil. The cooking oil needs to be hot enough so the tofu will turn nice and golden brown and will not stick together with a firm texture. Drain all the excess oil in colander or with paper towel.

Recipe note