I first had pancit during college, when a Filipina-American friend made a huge batch for a potluck. Today we had a craving for a plant-forward version, so we decided to try this recipe: https://www.lifesambrosia.com/grandmas-pancit-recipe/
Unfortunately, we found the seasoning (1 Tbsp soy sauce, salt and pepper) too one-note, so we also took some seasoning tips from this recipe: https://www.billyparisi.com/pancit/.
Our modifications: first, instead of 1 lb pork, we used an 11 oz package of KK brand smoked tofu (see Note below), cut into 1/2” thick slices and then into strips (3 vertical strips per slice). Using a large wok, we sauteed the tofu strips in a 1 Tbsp canola oil on high heat until seared. We reduced heat to med-high, then added 1 medium onion (sliced vertically rather than chopped), 6 minced garlic cloves, and 1 Tbsp soy sauce.
Second, for the vegetables, we used: 1.5 cups julienned red cabbage (about 1/2 a small head); 1 small carrot, peeled and julienned; 1 cup green beans, julienned; and 6 stalks asparagus, sliced 2” thick on a diagonal. We sauteed them on med-high heat until crisp-tender (about 3 mins). Then we added 1 cup no-salt chicken broth, bringing to a boil before reducing to low heat.
Third, separately we soaked 6 bundles bean thread noodles (Long Kou vermicelli) in hot water for 1 min, then quickly rinsed in cold water and drained. We then added the drained noodles to the wok, and we gently incorporated the noodles into the veggies and broth.
Finally, we found the seasoning lackluster, so we added 1 Tbsp fish sauce, 1 Tbsp oyster sauce, 1 Tbsp dark soy sauce, 1/8 tsp garlic powder, juice from 1/3 lemon, and 1/4 cup fried shallots for depths of flavor, acid, and texture. (Nov. 2025)
Note: For more info on smoked tofu, this article provides a good overview: https://www.seriouseats.com/shopping-cooking-guide-different-tofu-types (scroll down halfway). The brand of smoked tofu that we used for this recipe has a red and white label.
Cooking Adventures 