PlumTally
Japchae with Tofu and Vegetables

Recipe combo

Japchae with Tofu and Vegetables

Bouncy sweet potato starch noodles tossed with tofu, mushrooms, spinach, carrots, garlic, soy sauce, and toasted sesame oil. This vegan japchae is savory-sweet, vegetable-forward, and great for meal prep.

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Recipe details

Servings
4
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
hard

Ingredients

  • 8 Ounce Sweet potato starch glass noodles - 8 oz
  • 14 Ounce Extra-firm tofu - 14 oz, Pressed between paper towels, then cut into 1/2-inch cubes.
  • 0.25 Cup Low-sodium soy sauce - 1/4 cup
  • 2 Tablespoon Toasted sesame oil - 2 tbsp
  • 1 Tablespoon Brown sugar - 1 tbsp
  • 3 Count Garlic - 3 cloves, minced
  • 8 Ounce Cremini mushrooms - 8 oz, sliced
  • 1 Count Yellow onion - 1 medium, thinly sliced
  • 2 Count Carrots - 2 medium, julienned
  • 5 Ounce Baby spinach - 5 oz
  • 4 Each Scallions - 4, sliced
  • 2 Tablespoon Neutral cooking oil - 2 tbsp, Divided: 1 tablespoon for tofu and 1 tablespoon for vegetables.

Instructions

  1. Prep tofu and vegetables

    1. *Press the tofu* between paper towels, then cut it into 1/2-inch cubes. *Mince the garlic*, slice the mushrooms, thinly slice the onion, julienne the carrots, and slice the scallions.

  2. Cook the noodles

    2. Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook until *bouncy and tender*, about *6 to 7 minutes*. Drain, rinse briefly under cool water, and transfer to a large mixing bowl.

  3. Make the sauce

    3. In a small bowl, stir together the soy sauce, toasted sesame oil, brown sugar, and garlic until the sugar is *mostly dissolved* and the sauce is *glossy*.

  4. Cook the tofu

    4. Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until *lightly golden*, about *6 to 8 minutes*. Transfer to the bowl with the noodles.

  5. Sauté the vegetables

    5. Add the remaining 1 tablespoon neutral oil to the skillet. Cook the mushrooms, onion, and carrots until the mushrooms are *browned at the edges* and the carrots are *crisp-tender*, about *5 to 6 minutes*.

  6. Wilt the spinach

    6. Add the spinach to the skillet and cook until *just wilted*, about *1 minute*. Transfer the vegetables to the bowl with the noodles and tofu.

  7. Toss with sauce

    7. Pour the sauce over the noodle mixture. Use tongs to *toss thoroughly* until the noodles are evenly coated and the vegetables are *well distributed*.

  8. Finish and serve

    8. Add the scallions and toss again. Serve warm, at room temperature, or chilled after *at least 20 minutes* for *meal-prep flavor*.