We were in search of a vegetable-heavy Filipino dish, so we tried this wonderful, healthy recipe for sotanghon guisado by Filipino-American food blogger Liza Agbanlog. Although her recipe calls for 2 chicken thighs, we used 6 oz smoked pressed tofu (specifically, Kong Kee brand in a red and white label), patted bone dry, and cut into 1/2″ thick matchsticks.
First, soak 8 oz bean thread noodles in warm water (see Note below) for 10 mins, then drain and set aside.
Second, prepare the smoked pressed tofu (described above). Using the Ultimate pan, heat 1 Tbsp canola oil on medium heat and then add the tofu pieces. Saute until the tofu pieces are browned on both sides, then set aside in a bowl.
Third, using the same pan, heat 2 tsp canola oil on medium and add 1 sliced small onion (I cut in 1/4” slices along the axis) and 2 minced garlic cloves. Saute until onion is fragrant. Then fold in the browned tofu, stir, and add 2 Tbsp soy sauce and 2 Tbsp oyster sauce. Saute for 2 mins, ensuring the sauce coats the aromatics and tofu.
Fourth, add the following vegetables: 1/2 cup julienned carrot (about 1 medium carrot); 1 cup green beans (we used about 20 French beans, cut along a 1” diagonal); 1/2 cup snow peas (about 15, trimmed); and 1 cup green cabbage (about 1/4 small head, julienned). Saute for 2-3 mins, then add 1 cup unsalted chicken broth. Bring to a boil, then reduce to a simmer and cover for 2 mins until the vegetables are crisp-tender.
Fifth, turn off the heat and add the drained noodles, gently stirring until the noodles have soaked up most of the broth. Serve immediately. We garnished with fried shallots for texture. This was delicious and satisfying. (Aug. 2025)
Note: For the bean thread noodles, we used Lungkow brand (a 10.5 oz pink mesh bag with 8 bundles of noodles). We found that 8 oz = 6 bundles.
Source: Quintessential Filipino Cooking, a cookbook by Liza Agbanlog (2018).
Cooking Adventures 