Bihon Guisado with Tokwa at Gulay

Method

1. Fry the tofu cubes in hot oil until golden and crisp on the outside. Drain on paper towels and set aside.
2. In a wide wok, heat 2 tablespoons oil over medium high heat. Sauté the garlic and onion until fragrant.
3. Add the mushrooms, if using, along with the carrot and green beans. Stir fry for 2–3 minutes.
4. Pour in the vegetable broth, soy sauce and vegetarian oyster sauce. Bring to a boil.
5. Add the soaked bihon and toss gently until the noodles absorb the liquid and soften.
6. Add the shredded cabbage and fried tofu cubes. Toss carefully for another 1–2 minutes so the tofu does not break apart.
7. Season with pepper and more soy sauce if needed. Serve hot with calamansi on the side.