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.
- Dairy-Free
- Egg-Free
- japchae
- Korean
- noodles
- plant-based
- sesame
- tofu
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Extra-firm tofu · 14 Ounce
Simple Truth Organic® Firm Tofu
100%
Details
Cremini mushrooms · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Baby spinach · 5 Ounce
Simple Truth Organic® Baby Spinach
100%
Details
Scallions · 4 Each
Green Onions
100%
Details
Carrots · 2 Count
Carrots
95%
Details
Sweet potato starch glass noodles · 8 Ounce
O'Food Sweet Potato Glass Noodle
Sale
76%
Details
Garlic · 3 Count
Garlic
Sale
30%
Details
Low-sodium soy sauce · 0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
Details
Yellow onion · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
Toasted sesame oil · 2 Tablespoon
International Collection Toasted Sesame Oil
12%
Details
Neutral cooking oil · 2 Tablespoon
Kroger® 100% Pure Vegetable Oil
2%
Details
Brown sugar · 1 Tablespoon
Kroger® Light Brown Sugar
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- sweet potato starch glass noodles-8 oz
- low-sodium soy sauce-1/4 cup
- toasted sesame oil-2 tablespoons
- neutral cooking oil-2 tablespoons
- garlic-3 cloves
- cremini mushrooms-8 oz
- carrots-2 medium
- yellow onion-1 medium
- baby spinach-5 oz
- scallions-4 each
- brown sugar-1 tablespoon
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.
Press tofu on a stable cutting board to prevent slipping while cutting, and keep fingers clear of the knife blade.
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.
Use tongs when handling hot noodles to avoid burns.
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.
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.
Keep the skillet handle turned inward while cooking to reduce the risk of knocking over the hot pan.
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.
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.
Pour the sauce over the noodle mixture. Use tongs to toss thoroughly until the noodles are evenly coated and the vegetables are well distributed.
Add the scallions and toss again. Serve warm, at room temperature, or chilled after at least 20 minutes for meal-prep flavor.
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