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Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian)

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“I have taken the liberty to change this recipe into a vegetarian one(except for the fish sauce). Hope you like it! :) Adapted from Cooking School Stories, Food Network.”

Ingredients Nutrition

  • 2 -4 ounces vegetable oil, 1/4 cup (or more)
  • 2 garlic cloves, peeled and minced
  • 4 ounces julienned Spanish onions (about 1/2 cup)
  • 1 lb firm tofu, pressed, cut into 1 1/2 inch strips
  • 14 cup cornstarch
  • 4 ounces soy sauce (1/4 cup)
  • 2 pints vegetable broth
  • 12 ounce fish sauce
  • 14 ounces carrots, washed, peeled and cut julienne (1 1/2-2 cups)
  • 4 ounces celery, julienned (1/2 cup)
  • 14 leaves green cabbage, washed and finely cut, chiffonade style (see below)
  • 8 ounces vegetarian sausages, cut into strips, about 1 1/2 inches long
  • 1 lb rice noodles, soaked in warm water (to cover)
  • salt & fresh ground pepper
  • 4 scallions, washed, trimmed, and coarsely chopped, as a garnish
  • 2 lemons, washed, tips cut off, sliced into wedges, as a garnish


  1. Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
  2. In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
  3. Add tofu and sear until tofu is browned.
  4. To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
  5. Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
  6. Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
  7. Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

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