Vegetable Pancit

Place rice noodles in a large bowl; cover with warm water and let sit. When noodles are soft, after about 20 minutes, drain and set noodles aside.

Heat 2 teaspoons sesame oil in a wok or large skillet over medium-high heat. Add tofu and sauté until browned, about 8–10 minutes, stirring occasionally. Remove tofu from wok. Reduce heat to medium.

Add remaining 1 teaspoon sesame oil to the wok. Sauté onion and garlic for 2 minutes or until onion is translucent. Add carrots, cabbage and broccoli. Stir fry until tender-crisp, about 5 minutes.

Add tamari, ginger, veggie bouillon cube, vegetable broth and sea salt. Stir until bouillon cube is dissolved. Add cooked tofu, rice noodles and stir to combine. Remove from heat.

Best served immediately. Stays fresh in the fridge for 1 day.